I love experimenting with different types of stir-fry as they are so quick and simple to cook. Today I am sharing a vegetarian recipe using a selection of seasonal vegetables – leek, kale and butternut squash.
Ingredients (serves 4)
1 clove of garlic
1 butternut squash
1 tbsp oil
salt and pepper
Peel the butternut squash, scoop out seeds and slice the flesh into pieces.
Wash the seeds and toast them – see how here.
Shred the kale.
Chop the leek.
Peel clove of garlic and crush through a garlic press.
Add olive oil to a wok and heat gently.
Add the garlic and leek and fry gently for a couple of minutes.
Add the butternut squash and stir-fry for about 5 minutes.
Add the toasted seeds.
Add the kale.
Continue to stir-fry until all the vegatables are tender.
Season with salt and pepper.
Meanwhile cook noodles according to packet instructions.
Serve noodles topped with stir-fry.
Serve hot and enjoy.
I’d love to hear your favourite stir-fry recipe.
Disclosure. I am entering this post into the #lovemyleeks competition. All opinions are my own.