Stir-frying is perfect for modern-day life, as it ticks two big boxes: speed and nutrition.
One of the biggest gripes I hear from people who want to start eating more healthily is that they lack time. If that is your concern, too, then stir-frying could be your saviour. The cooking is done on a high heat so that ingredients cook quickly. What’s more, you can say goodbye to over-boiled grey, tasteless vegetables in which valuable, water-soluble nutrients such as vitamin C and the energy-giving B vitamins have dissipated. Stir-frying keeps things nutrient rich, crisp and fresh.
MY FAVOURITE STIR-FRY INGREDIENTS
This is just my top five!
CAVOLO NERO
Sometimes called black kale, it has good levels of magnesium, non-haem iron, antioxidants and fibre.
LEEKS
They add additional depth of flavour, cook quickly and are great for digestive health thanks to their prebiotic properties.
SHIITAKE MUSHROOMS
Good for immunity thanks to a special group of sugars they contain called polysaccharides that are known to influence cells such as natural killer cells in the immune system.
RED/ORANGE (BELL) PEPPERS
High in antioxidants, mostly in the form of carotenoids.
RED CABBAGE
Packed with flavonoids, hailed for their cardiovascular-health benefits.
RECIPES
Tofu, broccoli and almond Thai-style stir-fry
All-purpose mixed vegetable stir-fry
Szechuan tofu and mangetout stir-fry
Wasabi salmon with courgette, carrot and sesame stir-fry
Kale and king prawn lemongrass stir-fry
Malay-style stir-fried rice noodles