Kale & Sprout Stir-Fry
This is another quick and healthy, vegetable packed stir-fry recipe that is ready in minutes. This time I served it with grilled mackerel fillets but in the past I have also made it with sliced up chicken breast, which I added to the stir-fry when I added the vegetables. Any protein source could be paired with this meal to be honest, from chicken, beef, salmon, prawns or tofu. Please don’t be put off by the sprouts, they aren’t my favourite vegetable either, but when shredded and mixed through the dish, they actually do taste good. Try it and see what you think.
| Prep Time | 5 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
- 1 tsp coconut oil
- 1 large piece ginger
- 2 cloves garlic
- 1 chilli
- 1 onion
- 1 pepper
- 2 handfuls sprouts
- 100 g kale
- 2 sachets straight to wok noodles
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 1 handful coriander
- approx 350 g mackerel fillets
Ingredients
|
|
Instructions
To Prepare:
- Peel and thinly slice the onion.
- Thinly slice the chilli.
- Peel and grate the garlic and ginger.
- Add the onion, chilli, garlic and ginger to a wok with the coconut oil.
- Thinly slice the pepper
- Cut the sprouts in to quarters.
- Weigh out the kale.
- Place the mackerel fillets skin side up on a grill pan or baking tray.
To Cook:
- Heat the grill to high.
- Heat the wok over a high heat and fry the contents for 3 minutes.
- Add in the rest of the vegetables and continue to fry until the vegetables start to soften, around 3-5 minutes.
- Meanwhile grill the mackerel fillets for 3 minutes.
- Once the vegetables have softened, tip in the noodles and stir well to break them up.
- Pour in the lime juice and soy sauce, fry for 1 more minute until everything is hot.
- Remove from the heat and sprinkle over the coriander.
- Divide between 2 bowls, top with the mackerel fillets and enjoy.
Recipe Notes
If you make this, let me know how it goes and share your photos. I’d also love to hear how you adapt it to suit yourself.