Description
This stir-fry makes a great healthy meal on busy night because it only takes ten minutes to make!
Ingredients
2 Packs of M&S Rainbow Veggie Stir Fry Mix. If you don’t have access to M&S, any pre-cut pack of stir-fry vegetables will work here or use up any vegetables in the fridge. To make the carrot ribbons, use a vegetable scraper on the carrots to cut them into strips and then roll them up. Aim for 400–500 grams of vegetables.
1 pack of Tempeh. I used the soy-marinated flavour but you can use which ever flavour you like.
2 teaspoons Chinese Five Spice Mix
2 Tbs Water
2 Packets of microwave whole grain rice or quinoa to serve (optional)
Instructions
Add two tablespoons of water to a wok on high heat.
Add the vegetable mix and the spices.
Cook, stirring occasionally, until the vegetables are tender but retain their bright colour (about 5 minutes). Be careful not to overcook. Add water a teaspoon at a time if vegetables start to stick.
If using, begin microwaving your rice or quinoa. Set aside when done.
After four minutes, add the tempeh and cook until heated through.
Divide evenly into bowls, adding the quinoa or rice (if using) first, followed by the vegetables.
Serve and enjoy!