Italian Zucchini Stir Fry

Serves: 2 | Preparation Time: 10 min

Ingredients 

• 400 Gram zucchini, sliced or diced into cubes
• 1 Tablespoon (Metric) fresh minced garlic
• 1 Tablespoon (Metric) olive oil
• 1 Tablespoon (Metric) butter
• sea salt
• black pepper
• 1 Teaspoon (Metric) chopped capers
• 3 Unit anchovy fillets
• parmesan cheese

Instructions 

In a large skillet, sauté the zucchini, garlic, capers and anchovy fillets in oil and butter, until zucchini is crisp-tender, about 5 minutes. Season with salt and pepper, then sprinkle with Parmesan cheese.Serve immediately.

Easy Prawn Stir Fry with Thai Basil

Serves: 2 | Preparation Time: 15 min

Ingredients 

• 1/3 cup peanut oil
• 8-10 prawns, butterflied and deveined
• 2 cloves garlic, thinly sliced (one single clove)
• 1 red chilli, deseeded and cut into strips
• one handful Thai basil leaves
• 1/4 cauliflower, broken into small florets, cooked
• 1 tbsp fish sauce
• 1/2 tbsp sugar
• juice of 1 blood orange

Instructions 

Heat a wok until very hot. Add the oil and prawns and stir-fry until they are translucent - but not cooked.
Add the garlic, chillies, basil and Cauliflower and stir until hot and just wilted.
Add the fish sauce and sugar, stir until dissolved, squeeze in the blood orange, toss and serve.

Tamari and Soy Runner Bean Stir Fry

Serves: 4 | Preparation Time: 20 min

Ingredients 

• 400g runner beans
• 1 medium onion
• 200g kidney beans: if from a can, rinse well & drain.
• 10ml sesame oil (olive will do)
• 1 tablespoon soy sauce or tamari
• 1 teaspoon honey
• 1 teaspoon sesame seeds (optional)
• 1 tablespoon fresh lemon juice (about ½ lemon)
•  ½ teaspoon ground ginger

Instructions 

Wash the runner beans. Trim the ends and remove the stringy bits, if necessary. Slice them diagonally into 1 cm wide strips, which are about 6 cm long. Peel the onion. Chop it in half and slice finely.

Mix the sauce in a cup by blending together the soy sauce / tamari, honey, sesame seeds, lemon juice and ginger.

Heat the sesame oil in a wok and add the onion. Stir regularly and cook on a medium heat for 3-5 minutes, until nearly soft. Add the runner beans and the kidney beans.

Stir the wok contents and cover (if you have a lid - not a problem if you don't). Cook for about 3 minutes, until the runner beans are tender.
Add the sauce and heat through.