I LOVE stir fry. It’s so quick to whip up, and it really packs a nutritional punch, with very little effort. Chopping vegetables can be incredibly therapeutic, and adding all the ingredients fuels my creative juices. I always feel energised after eating stir fry, too. Perhaps it’s because the quick cooking time reduces nutrient loss. Or perhaps it’s because of the combination of iron-rich vegetables and delicious organic meat. Or maybe it’s just my addiction to chillies, always liberally poured on top of any stir fry I make! The sweet fruit adds a delicious kick to this recipe.
Here’s a recent supper sensation:
- 2 tbsp olive oil
- 3 chicken thighs, roasted and chopped
- Approx. ½kg pork neck
- ½ a young, sweet cabbage, chopped
- About 10 medium spinach leaves, chopped
- 2 – 3 medium carrots, peeled and julienned
- 2 medium onions, peeled and chopped
- 1 apple, chopped
- 1 generous handful of raisins
- A few cloves of garlic, to taste
- Salt, paprika and ginger to taste
- Gently heat olive oil in a pan.
- Sautée onions, garlic and spices for a minute or two.
- Add pork and stir fry until just brown – about five minutes.
- Add everything else except the chicken and raisins.
- Stir fry for about 5 – 10 minutes.
- Add the chicken and raisins, and heat for a few more minutes.
- Season to taste.
We served this with chilli onions and home-made mayonnaise.