Recipe: Easy Stir Fry

I could never understand how some people swore that all they could cook was something like egg on toast. It's really not hard to toss together a healthy meal, as I will prove to you in my Traveler's Cookbook series, beginning with this recipe.

The broccoli in my fridge was reaching its dying days. Stir fry is a simple way to add some colour back into the vegetable and bring out the flavour.

Stir Fry Vegies
1.       Drizzle a fry pan with 1-2 tablespoons of peanut oil.
2.       Add chopped garlic, sesame seeds, and a pinch of dried chilli.
3.       Add in chopped broccoli and cashews. Fry for 5-10 minutes. 


Broccoli and cashew stir fry. There was more but I ate it. 

That’s it! There’s millions of variations. Feel free to add a different oil, or other flavours like ginger, soy sauce, or those squeezy tubs of pre-mixed herbs—apple cider vinegar also adds a nice flavour.

Great basics to have on hand. The packaged ones in the back last for ages,
and you only need a small amount each time.

Other vegies that are good in Asian-style are zucchini, squash, cauliflower, carrot, beans, corn, and onion (carrot will take longer to cook and beans and corn take only 1-2 minutes; you want it a bit crunchy).

I added the cashews for extra protein. You could also use almonds, tofu, lentils or chickpeas (the last two are more Mediterranean style, but anything goes).

If you're wanting a full meal, this is great with rice or noodles. You can get dried rice noodles from the Asian section of the supermarket.


Rice noodles are only a few bucks and cook in a few minutes.