This deliciously irresistible Carrot & Kale stir fry is the perfect quick, easy and healthy lunch. This dish can be cooked in minutes creating a hassle free delicious dinner!
Carrot & Kale Stir Fry – serves 4
Ingredients for Carrot & Kale Stir Fry
1 carrot, peeled and ribboned using a speed peeler
1 red pepper, thinly sliced
1 red onion, thinly sliced,
100g chestnut mushrooms, thinly sliced
1 pak choi, thinly sliced
A handful curly kale
A handful beansprouts
1 red chilli, thinly sliced,
1 clove garlic, crushed
thumb sized piece of ginger, grated
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp fish sauce
handful cashew nuts
Fresh corriander, roughly chopped
Method for Carrot & Kale Stir Fry:
  1. Firstly add the sesame oil to a large frying pan or wok and heat until hot but not smoking.
  2. Then add the sliced veg (except the beansprouts and pak choi) and cook for 2 minutes, stirring regularly
  3. Add the ginger, garlic and chilli to the pan and stir through
  4. Add the pak choi & keep stiring through
  5. Add the soy sauce & fish sauce, adding more soy sauce if necessary. Stir coating all the veg.
  6. Finally add the beansprouts and cashew nuts and plate up. Garnish with chopped corriander & optional Peanut Satay sauce (see below)
Peanut Satay Sauce
Ingredients for Peanut Satay Sauce
Thumb sized piece of ginger
3 tablespoons of peanut butter
2 tablespoons of white wine vinegar / cider vinegar
Juice of 2 limes
2 tablespoons of soy sauce
1 tablespoon of seasame oil
Method for Peanut Satay Sauce
Blitz until all ingredients smooth & serve on the side
Serve & Enjoy with your family & friends!! 
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