This colourful, crunchy and nutritious rainbow stir-fry is ready in 15 minutes. In it are an array of different coloured vegetables (hence the ‘rainbow’!), shop-bought ready-cooked tofu (which could be supplemented with cooked chicken, prawns, halloumi cubes, chopped cooked meat/veggie sausages or nuts) and a sauce made of soy sauce, sesame oil, garlic and honey. The dish is topped with sesame seeds for extra prettiness and texture. Yum!
Don’t worry if you don’t have sesame oil as you can use any oil. And feel free to experiment with other veg – mushrooms, broccoli, green beans and carrots would also work well. Eat with noodles or rice.
Rainbow stir-fry (serves 4)
1 small pepper, cut small
1 small red onion, chopped fine
100g beansprouts
100g chopped kale
Large handful sweetcorn (tinned is fine)
Pack Cauldron marinated tofu pieces (available in some supermarkets) OR cooked prawns OR cooked chicken OR chopped halloumi OR cooked meat/veggie sausages OR salted cashews/peanuts
For the sauce
tbsp soy sauce
tbsp honey
tbsp sesame oil (or other oil)
Small clove garlic, chopped/crushed
Noodles or rice
Sesame seeds
Pour any oil in to a pan then add the pepper and onion. After a few minutes of heating, once softened, add the beansprouts, kale, sweetcorn and tofu (or whatever else you are using). Heat, stirring regularly, for a few more minutes. Meanwhile mix the soy sauce, honey, sesame oil and garlic and pour it in to the pan. Heat for another couple minutes, stirring regularly, then take off the heat. Separately cook the noodles or rice as per the pack instructions then spoon in to bowls with the stir-fry mixture on top. Sprinkle over some sesame seeds and serve!
katielovescooking 