I still had some of this wonderful vegan and organic edamame and mung bean fettucine, so I thought that another stir fry would in place. Stir frys are in fact some of our absolute weekday favourites. You only need some noodles or rice, a few fresh veggies and maybe tofy for a more balanced meal, some seasoning, and that's it. It's so easy and fairly quick, normally a really satisfying dish to cook after work.
So in this stir fry I used the oh so lovely seasonal kalettes, a hybrid between kale and brussels sprout, as the main veg. They suited this kind of dish very well. I was quite pleased with it. Have a look at the recipe below, if you want to know more.
Kalette stir fry
150 g kalettes
200 g tofu
2 tbsp vegetable oil for
2 garlic cloves
2 cm fresh ginger
Soy sauce to taste
Mirin to taste
Sesame oil to taste
100 g organic edamame and mung bean fettucine
Cut the tofu into cubes and fry the cubes in a hot pan until firm. Remove them from the pan and set to side.
Chop the carrots into thin slices and also slice the onion and finely chop the garlic, ginger and chillies.
Heat again some oil in the hot pan and start cooking the onion and carrots. Cook until they are softened and slightly browned.
Add the garlic, ginger and chilli, and after a while the sauces.
Cook the noodles separately and then add them to the pan.
Also add the kalettes towards the ends, as they don't need much cooking.
Let simmer for a few minutes until the flavours have blended and add more sauce, if needed.