The easiest midweek dinner ever

By Today With Woolies, 22 February 2017

You’ve made your way over the hump. Now all you need is an effortless (but tasty) dinner to celebrate it.


Pork, mushroom and lettuce stir-fry


Once the dicing’s done, this hot little number only takes about 10 minutes to make. Dice 1 x 500 g pork fillet, then toss it with 2 T soya sauce, 1 large, finely chopped garlic clove, 1 finely chopped red chilli, 8 chopped spring onions and 250 g sliced mushrooms. Heat oil in a pan over a high heat, then stir-fry until the pork is browned. Add ½ cup chicken stock and 1 small head of lettuce cut into wedges, then turn the heat down, cover the pan and steam for 5 minutes. Serve with cooked noodles or rice.

Sesame chicken and noodle stir-fry with Asian sauce


The easiest mid-week dinner ever! Boil 200 g egg noodles until al dente and drain. Coat 2 free-range chicken breasts, cubed, in sesame seeds. Add 1 T vegetable oil to a very hot pan and fry the chicken for 2 to 4 minutes, or until cooked through and golden. Set aside. In another pan, heat 1T vegetable oil, then add 100 g mange tout and toss for 20 seconds. Add a 5cm piece of ginger, grated and 2 chopped spring onions. Toss for 15 seconds. Add stir-fry sauce and serve the stir-fry on top of the noodles with a drizzle of sauce.

Korean stir-fried brinjals


This spicy stir-fry is perfection tossed through egg noodles, but also makes a great side dish. Start by cutting 2 large brinjals into small cubes. Heat 2 T canola oil in a hot wok, then stir-fry the brinjal in batches until golden brown and soft, draining on kitchen paper. Return all the cooked brinjals to the wok, then add 4 T soya sauce, 2 T fish sauce, 1 T brown sugar, 2 T white wine vinegar, 1 x 2 cm piece grated ginger, 2 finely chopped garlic cloves and 1 chopped chilli. Finish with a scattering of sliced spring onions.

Teriyaki veggie stir-fry and prawn skewers


Plump prawns and crunchy vegetables tossed in a sweet-savoury sauce are pretty hard to beat as far as midweek feasting goes. Heat 1 T
canola oil in a pan over a high heat and pan-fry 500 g thawed frozen prawns for 3 minutes on each side. Pour in ¼ cup teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat and set aside. Add 2 T oil to the same pan, then stir-fry 500 g Easy to Wok crunchy stir-fry mix until the spinach starts to wilt. Toss with a ¼ cup teriyaki sauce, then serve with the prawns and steamed rice, garnishing with sesame seeds.

Chop-and-change stir-fry

Chinese beef stir-fry

Newsflash: Woolies has a pretty amazing special on their Easy to Cook stir-fry goodies at the moment. For R150 you can whip up a stir-fry dinner for four, chopping and changing the ingredients to suit your mood. Start with fresh egg noodles, then choose between chicken, pork or beef strips, your choice of chunky vegetable stir-fry mix or julienne veggies , and finish it off with either honey, soy and ginger, or teriyaki stir-fry sauces.

Feeling a little stir-crazy yet? Check out the current Eat In for R150 special on stir-fry ingredients, currently on at Woolies.

Today With Woolies

Article by Today With Woolies

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