Stir-fries make the tastiest presto meals. All you need is a burst of heat and feisty veggies. When choosing a wok, get one that is deep-bottomed, sits well on the burner and is at least 2mm thick. Cast iron woks have excellent heat retention while carbon steel ones are lighter, durable and suitable for home use.

Kale, mushroom and cashew stir-fry

Serves 2 – 30 minutes

A few key spices can turn a hearty winter green into a light, Asian-inspired dinner.

Groundnut oil 1 tbsp Ginger a small chunk, shredded Shiitake mushrooms 150g, stalks discarded and sliced Kale or spinach 200g Green peas 100g, podded Cashew nuts a handful Soy sauce 2 tbsp mixed with 1 tsp Chinese five-spice powder Sesame oil 1 tbsp

kale and mushroom stir-fry

•Heat the oil in a wok. Add the ginger, chili, mushrooms, kale and peas, then cook for 2 minutes. Add the cashew nuts and cook for another 2 minutes, then tip in the soy sauce and five-spice. Cook for a minute or so, and then toss with sesame oil and serve.

PER SERVING 258 kcals, protein 12.9g, carbs 16.5g, fat 16.1g, sat fat 2.3g Continue reading “Tasty Presto Meals” »