Tim’s Leek & Bacon Stir-Fry with Cashews
Prep time: 15 mins
Cook time: 15 mins
450g leeks, trimmed and cut into matchstick strips
4 rashers lean smoked back bacon, cut into fine strips
1 tbsp light and mild olive oil
1 tsp sesame oil
1 clove garlic, crushed
1” piece fresh root ginger, peeled and finely chopped
250g pak choi leaves, roughly torn
75g baby plum tomatoes, halved
225g cooked noodles
1 tbsp light soy sauce
1 tbsp sweet chilli sauce
50g cashew nuts
Veg Portions / Serving: 1
Tim Casey, chairman of the British Leeks Growers Association, shares a simple & delicious stir-fry recipe using classic British ingredients. Perfect for a quick family-friendly dinner. #StirFryFrenzy
- Stir fry the leeks and bacon with the garlic and ginger in the olive oil and sesame oil over a high heat for 3-4 minutes until just beginning to brown. Stir in the pak choi leaves and baby plum tomatoes cook for a further 2 minutes or until the leaves begin to wilt.
- Add the cooked noodles, soy and chilli sauce and nuts and cook for 2 minutes.
- Serve immediately.
Kids in the kitchen:
Older kids can help you add ingredients to the pan, but under close supervision as the pan and oil will be hot. Let the kids help you add the final ingredients like the sauce and nuts, stirring it through off the heat and helping you to serve it up.