Teriyaki Veg + Lentil Stir-fry

Super easy + super simple! Perfect for quick meals during the week, with no added fuss but plenty of added nutrients!

Contents:

The Veg:

• Red Pepper

• Carrot (peeled into thin slices)

• Courgette

• Broccoli

• Cabbage

• Mushrooms

• Chopped kale

*Any vegetables will work with this recipe, this is based on my own preference.

The Sauce:

• Peanut butter

• Soy sauce

• Ginger

• Garlic

• Salt + pepper

• Maple syrup

• Corn flour

Extras:

• Lentils

• Noodles

*Depending which I have in the cupboard is what I use as an accompaniment to the dish. Pictured above I’ve used lentils.

How-To:

The Veg:

• Chop, slice or peel the veg into desired size/shape pieces

• Add some oil to the pan and heat

• Once pan is hot, add the veg and periodically stir

• Cook the veg till softened

• Turn pan on low, and start to make the sauce

The Sauce:

Soy and Maple Sauce

• 100ml Soy Sauce

• 100 g Maple Syrup 

• 2 cloves garlic

• Good amount of freshly grated ginger

• 1/2 TBS corn flour

• Salt + Pepper
  

• Mix everything together pour over rest of the ingredients and stir while the sauce thickens and clings to the vegetables.

*source amount is based on a recipe for x4 servings. If cooking for x1 it will want to be reduced in amount.

Extras:

• Whilst the veg and sauce reduce and finish cooking together, bring the noodles to the boil if being added to the dish.

• If using lentils, I find it easier to buy pre-cooked packs as you can add them straight to the veg mix to warm up and finish cooking.

Once cooked and steaming, serve in a bowl and enjoy!