Plant to plate stir fry

This meal is my absolute fave. Different every time but always so easy and delicious. After the haul at my all-pot-ment today I have been able to include some homegrown ingredients too which is so exciting – and a million times tastier!

It’s so quick, easy and barely constitutes a ‘recipe’ – more like ‘toss everything into a pan’ – but I have been trying and failing to make a good stir fry for years and I’ve struck gold with this one so I thought I would share.

Ingredients – serves 2 greedy people

1 carrot

1/2 broccoli head (I didn’t add this time because I didn’t have any in, but I usually do)

1/2 pack chestnut mushrooms (button/closed cup are fine)

1 onion

1 red pepper

1 green pepper

1 yellow pepper

1 red chilli

1 pac choi

2 Garlic cloves

Dark soy sauce

Light soy sauce

Salt and pepper

Olive oil (or try sesame oil for some more oomph)

To serve – sesame seeds and spring onion



Add a splash of oil into a non-stick wok or frying pan.

Chop carrots into slices about 4mm thick and add to pan. Keep stirring/tossing for a few minutes to give them a head start. You still want a crunch but you don’t want to chip a tooth! If you’re adding broccoli – cut into bite-size florets and add this at the same time as the carrots.

Quarter mushrooms and add to pan, keep stirring/tossing throughout

Chop onion in half then into chunky 1cm crescents. Chop peppers into 1cm strips and add to pan.

Chop chilli into strips and add – remove seeds if you don’t like it too hot.

Keep stirring/tossing for a couple of minutes then add a few splashes of the dark soy sauce to get some steam going then

Keep tossing then slice the pac choi into 1 cm strips and add with the crushed garlic cloves.

Add noodles – break up with your hands first so they don’t stay in a clump.

Toss together and add a few splashes of light and dark soy sauce (roughly 2tbsp of each) and some salt and pepper and cook for 3-4 mins

Add a sprinkling of sesame seeds and finely sliced spring onion and serve.

NOTE: noodle dishes MUST be eaten with chopsticks – they taste better. Fact.

So, there you have it. And please don’t stick too closely to the recipe – I don’t. Like I say, it’s different every time. If I’m missing one or two ingredients I just wing it and it’s always delicious.

Let me know if you give it a go!

Until next time,


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