I really like this healthy, but tasty stir-fry and better still it’s quick and easy to make. We hope you love it too!
I’ve become a big fan of quinoa recently and luckily the kids seem to like it too. It’s a great source of protein and really easy to cook. As such a small grain it’s also great to use in weaning recipes, particularly if little ones have few teeth and are only getting used to managing solids!
Makes 2 large portions and 1 small portion
100g Edamme beans
a bunch of spring onions
handful of coriander
2 baby pak choi
5 baby corn
juice of 1/2 lime
small handful sesame seeds
1/2 tbsp sunflower oil
For the sauce:
1 tbsp sesame oil
1/2 tbsp rice vinegar
1 tbsp Oyster sauce
Cook the quinoa according to instructions on the packet.
To make the sauce mix together all the ingredients.
Heat the sunflower oil in a large saute pan and saute the onions, garlic and ginger. Remove and set aside. Add all the other vegetables to the pan and cook for 2 minutes. Then add the sauce and cook for a further 2-3 depending on how crunchy you like your vegetables. Stir in the onions, garlic, ginger and quinoa. Sprinkle over the sesame seeds and coriander and serve.