Stir-fry Bowl

Rosie
Jan 26, 2023
2 min read

15 Minute Stir-fry Bowl. Perfect meal-prep bowl for lunches on the go. For me personally, Sunday is Meal Prep Day! I prep my lunches for 3 days choosing a meal prep bowl, then have an easy wrap or leftovers for Thursday-Friday. Set yourself up for a great week of staying on track and get meal prepping these gorgeous bowls.

Serves: 4 Time: 15 minutes

Ingredients

STIR FRY

450g fresh broccoli, cut into florets
2 tablespoon olive oil
1 green bell pepper, cut into inch pieces
1 red bell pepper, cut into inch pieces
1 white onion, cut into inch pieces
2 cloves garlic, minced
220g mushrooms, sliced
2 packs of baby corn
50g dried noodles or rice per person

FOR THE SAUCE

120mls soy sauce
60mls water
2 tablespoon rice wine vinegar
2 tablespoon brown sugar
2 tablespoon cornflour
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
1/2 teaspoon red chilli flakes

Method

Cook your rice or noodles per pack instructions. Then in a small mixing bowl, whisk together all the sauce ingredients until well-mixed. Set aside.
Heat a wok or other large, deep pan over high heat. Fill with 1/2 inch of water, and then add the broccoli. Steam the broccoli until just bright green and slightly tender, about 5 minutes. Drain the broccoli and set aside.
Clean and return the wok to high heat with 2 tablespoon of oil. Add in the red and green bell pepper, and cook for 1 minute. Then add in the onion and garlic and cook for an additional minute. Add in the mushrooms, and cook until the mushrooms begin to soften and darken, about 5 minutes. Then add in the baby corn and stir well.
Stir the sauce again, and then pour over the stir fry. Heat until just thickened, about 30 seconds, and then remove from heat.
Fill your tupperware bowls with either the rice or noodles, a quarter of the stir fried veggie mix. Let containers cool, with lids open, for about 15 minutes, then cover, and store in fridge.
Reheat in a microwave for 2 minutes before serving, or eat cold.