You may not have been home all day to ensure the family eats a balanced meal, so this is your one best shot during the week to make their calories count. Make it a veggie stir-fry with colourful vegetables that even your kids love.
This way, you don’t have to cook separate meals for the adults and kids. Many working moms and dads can definitely identify with this scenario. It is difficult to get your kids to the table when vegetables are served.
A tip is to get them into the cooking process. Getting them involved makes them feel like they were a part of the creation of the meal and will be more likely to taste the meal.
Also, make a mini science project of it.
Explain the little nuances of making the meal, how the shrimp turns pink when its cooked, how the veggies stay greener during a stir-fry if you first blanch them, how chewing when chopping onions stops the eyes from smarting, and many more. Stir-fry the colourful vegetables and serve with soft buttery Irish potatoes.
INGREDIENTS
2 cups lightly spiced and steamed prawns
2 tbsp light soya sauce
1 teaspoon ground ginger
2 tbsp all-purpose flour
1 cup chicken broth (homemade)
¼ cup cold water
5 tbsp vegetable oil
5 green beans, left in long strips
4 carrots, cut into slim shapes
2 cups broccoli florets
8 mushrooms, sliced
PREPARATION
Mix flour, chicken broth and water in a bowl.
Heat oil in a large skillet or wok over high heat.
Cook and stir peppers, carrots, broccoli and mushrooms until just tender -about three minutes.
Toss vegetables with soya sauce and ginger mixture, cook and stir for one minute.
Gradually stir flour mixture into vegetables.
Bring to boil and cook until thickened, about 3 minutes.
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