Superfood Stir Fry

Superfood Stir Fry

This is one of those recipes we keep coming back to when we want something that feels genuinely good for us but still tastes absolutely incredible. We're talking kale, tenderstem broccoli, courgette, lemongrass, ginger and chilli all hitting the wok together in a proper fragrant sauce that makes your kitchen smell amazing. Everything stays nice and vibrant, the veg has a bit of bite, and the flavours are bold and fresh all at once. It comes together in 25 minutes which still surprises us every time. Honestly, make this tonight and you'll feel like a proper chef.

Cook: 25 min
Serves 2

Before You Start

  • Large wok
  • Microplane
  • Kettle
  • Measuring jug

Ingredients

  • 2 tsp sesame oil
  • 1 clove garlic
  • 1 red chilli
  • 1 thumb sized piece of fresh ginger
  • 1 tsp soy sauce
  • 1 tsp mirin
  • 150ml boiling water
  • 1 lemongrass stalk
  • 1 tsp palm sugar
  • 80g beansprouts
  • 100g kale
  • 80g edamame beans
  • 100g tenderstem broccoli
  • 1 courgette
  • 2 nests dried noodles
  • 1 handful of chopped unsalted peanuts
  • bunch of chopped coriander
  • pickled ginger

Method

1

Prep the veg

  • Using a microplane grate the garlic and ginger into a fine paste.
  • Finely chop the red chilli and lemongrass.
  • Roughly chop the kale into strips removing the central stalk.
  • Cut the courgette into bite-size lengths.
  • Break the tenderstem broccoli into bite size florets, and cut the stems into bite-size lengths.
  • Once you have all your veg prepped place a large wok over a medium heat.
2

For the Stir Fry sauce

  • As soon as the wok is hot add a drizzle of sesame oil quickly followed by the garlic, ginger and chopped chilli.
  • Keep the paste moving around the wok to avoid it sticking, adjust the heat if it begins to smoke.
  • Boil the kettle and measure 150ml of boiling water into a jug, throw in the chopped lemongrass and allow to infuse.
  • Back to the wok, start by adding soy, mirin and palm sugar to the paste and stir to combine.
  • As soon as the mixture is bubbling, add the water infused with lemongrass to the wok and let the mixture reduce for a few minutes.
3

Add the veggie goodness

  • Throw in the broccoli and kale and mix for 2 - 3 minutes until it begins to soften.
  • Pop the courgettes and edamame beans in and again stir for 2 - 3 minutes.
  • Then, get the bean sprouts involved and toss the wok to coat all the veg in that lovely sauce.
  • Allow to bubble away until all the veg is tender and the sauce has thickened slightly.
  • Cook the noodles as per the instructions on the pack, drain and stir through the veg and sauce.
4

To serve

  • Add the superfood stir fry to bowls and scatter chopped peanuts, coriander and pickled ginger.

Tips & Variations

  • Get the wok properly hot: We can't stress this enough. A hot wok is the difference between a stir fry and a soggy mess. Give it a couple of minutes over the heat before anything goes in.
  • Swap the greens: If you can't find tenderstem broccoli, regular broccoli cut into small florets works just as well. We've also done this with pak choi and it's brilliant.
  • Make it your own: Henry always adds a little extra chilli because he can't help himself. If you like heat, go for it. If you're cooking for someone who doesn't, just leave it out and serve chilli flakes on the side.

Why This Works

The trick here is getting that garlic and ginger into a fine paste with a microplane before anything hits the wok. It means the flavours are way more intense and they distribute evenly through the whole dish rather than sitting in chunks. The lemongrass and chilli layered on top of that base is what gives this stir fry its real depth. Trust us on this one, the prep is everything.