Recipe for Store cupboard stir-fry
This recipe is intended as a guide only. See the notes in the accompanying post for suggestions for other ingredients. If you are using thai curry paste then adjust the quantities according to how spicy your paste is.
For 2 people
1 tbsp rapeseed oil
A big handful of frozen vegetarian “chicken style” pieces
425g (15oz) can mixed pulses, drained
1 large bell pepper, chopped
1 heaped tsp yellow thai curry paste
1 handfuls rocket leaves
Heat half of the oil in a frying pan, adding the frozen “chicken style pieces”
Cooking a medium heat, stirring regularly, until the “chicken style pieces” begin to colour.
Add the pepppers, continue to cook for two minutes.
Add the pulses and continue to cook for two minutes.
Add the thai curry paste, stirring until all of the ingredients are evenly coated in paste.
Stir in the rocket. Serve immediately.
For 2 people
1 tbsp rapeseed oil
A big handful of frozen vegetarian “chicken style” pieces
425g (15oz) can mixed pulses, drained
1 large bell pepper, chopped
1 heaped tsp yellow thai curry paste
1 handfuls rocket leaves
Heat half of the oil in a frying pan, adding the frozen “chicken style pieces”
Cooking a medium heat, stirring regularly, until the “chicken style pieces” begin to colour.
Add the pepppers, continue to cook for two minutes.
Add the pulses and continue to cook for two minutes.
Add the thai curry paste, stirring until all of the ingredients are evenly coated in paste.
Stir in the rocket. Serve immediately.