Ingredients for 1 portion:
1 mug of any meat stock or bone broth, home made or shop bought
100g of protein of choice (sliced chicken breast, thinly sliced steak, prawns, tofu), can be precooked - leftover roast or steak
2 cloves of garlic, minced
1-2 table spoons of soy sauce (tamari is my preference as it’s wheat free)
1 table spoon of tahini (optional but it lifts the flavour)
A big handful of vegetables of choice: bok choi / green beans / menge tout / carrot / bell pepper / mushrooms (shiitake are a great fit) / spring onions / fresh chilli, you can also use a ready made stir fry veggie mix from a supermarket
Optional spices: 2 cloves, 1 star anise, 1 cinnamon stick, 5 coriander seeds (throw in whichever of these you’ve got)
Optional garnish: a wedge of lime, fresh coriander, sesame seeds
Instructions:
Bring the meat stock to a slow boil. Add soy sauce, garlic and tahini. Stir and add the protein of choice and vegetables. Cook until the protein has set. Veggies should still be crunchy. If you are using protein that has already been cooked, add it last to just warm it up.
Garnish with a squeeze of lime and fresh coriander.
Serving suggestion: with rice noodles / 100% buckwheat soba noodles / courgette ‘noodles’