This is a great stir-fry to make before the weekend shop, as it will use up any leftover veggies/cold meats in the fridge.

Serves approx 4

Ingredients:

• Any combination of vegetables cut into strips or bite size portions, e.g. carrots/peppers/courgettes/
  broccoli/cauliflower/shredded cabbage/
  runner beans/mushrooms
• Any combination of shredded cooked chicken/pork/beef/lamb/bacon
• 1 onion finely sliced
• 2/3 tbsp of sunflower oil
• 1 clove of crushed garlic
• 2/3 tbsp of soy sauce according to taste
• Cup of hot chicken stock (fresh or made from a stock cube)
• Salt and pepper

Method:

• Mix the soy sauce and shredded meats into a small bowl and season with salt and pepper.
• Heat the oil, garlic and onion in a large frying pan or wok.
• Add the shredded veggies to the wok and fry for 3/4 minutes, adding some stock to ensure that it does not stick or burn.
• Finally toss in the shredded chicken or other meats and cook for a further 5 minutes, adding more stock if the veggies are sticking, until the meats are thoroughly cooked and vegetables are al dente.

This is especially good served with buttered noodles.

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