Stir-frying veg like this is a great way to keep in maximum nutrients, as well as keeping a lovely bit of crunch.
Veggie pad Thai
Cooking veggies quickly like this means that they retain all that great crunch and freshness. You can satisfy your hunger in minutes – get stuck in!
Chicken noodle stir-fry
This is a really quick and easy dish. If you want to, you can cook the noodles and prepare all the veg and chicken in advance, then keep them in the fridge until you're ready to cook.
This works best with rice that has completely cooled down, or better yet, been made earlier and kept in the fridge.
Singapore noodles is a scrumptiously wonderful classic that makes you feel fulfilled and happy. For me, its spirit is that it can easily embrace lots of different leftovers, and it can become a vegetarian option very simply. So, feel free to let this recipe help you waste less, using up whatever you’ve got in the fridge.
Sizzling beef with black bean & egg fried rice
This works best with rice that has been made earlier, cooled, and then chilled in the fridge. But if you can’t prepare rice for this dish in advance, cook it then spread it out on a tray in a thin layer so that it cools down quickly while you’re cooking the rest of the dish.
© David Loftus