Elevate Daily Staples

Kiss boring stir-fries goodbye with these refreshing flavours

Prep 10 mins | Cook 15 mins | Serves 4

1 small mango, peeled, diced

1. In a small bowl, combine plums, soy, sugar and garlic, while mashing plums lightly.

2. In a wok, heat oil on high. Fry pancake slices (1 to 2 slices), stirring occasionally, until crisp. Drain on paper towel.

3. In the same pan, stir-fry duck and plum sauce for 2 to 3 mins.

Prep 25 mins | Serves 4

400 g sashimi-grade salmon, cubed Roasted cashews, coriander, to serve

DRESSING

1 tbsp grated fresh ginger

1.  In a large bowl, combine zucchini, carrot, snow peas, cabbage and coconut flakes.

2.  Dressing: In a jug, combine all ingredients. Mix well.

Prep 15 mins | Cook 15 mins | Serves 4

250 g cherry tomatoes, quartered Flatbread, Greek yoghurt, to serve

1.  In a large bowl, combine cauliflower, carrots and spices. Toss with half the oil. Season. Set aside.

2.  Pat chickpeas dry with paper towel. In a wok, heat remaining oil on high. Fry chickpeas for 5 to 6 mins, or until crisp and golden (be careful as they may splutter). Remove with a slotted spoon. Drain on paper towel.

3.  In same pan. Stir-fry cauliflower mixture on high for 5 to 6 mins until just tender.

4.  Stir through spinach in batches; cook for 1 to 2 mins until just wilted.

Prep 15 mins | Cook 20 mins | Serves 4

50 g feta, crumbled

BLACK BEAN RICE

400 g canned black beans, drained, rinsed

1. In a wok or large frying pan, heat half oil on high. Season chicken and stir-fry in 2 batches, for 1 to 2 mins each, until browned. Remove from wok.

2. Black bean rice: Rinse rice through a fine sieve until water runs clear. Place in a medium saucepan with stock. Bring to boil on high. Reduce heat to low and cook, covered, for 12 mins, until liquid is absorbed. Set aside for 10 mins. Stir black beans through.

3.  In the same wok, heat remaining oil on high. Stir-fry onion, capsicum and celery for 2 to 3 mins until onion is tender. Add corn kernels, Cajun spice, and coriander stems. Stir-fry for 1 min.

4. Return chicken to wok with stock. Bring to simmer. Cook for 1 to 2 mins, stirring, to heat through. Toss lime juice through.

Prep 10 mins | Cook 20 mins | Serves 4

1 fresh long red chilli, sliced Crushed roasted peanuts, lime wedges, to serve

1.  In a large bowl, combine beef, chilli sauce, ginger and sugar. Strain kimchi reserving liquid. Stir this liquid through the beef, mixing well. Set aside until needed.

2.  In a wok, heat 1 tbsp oil on high. Strain excess liquid from beef and discard. Stir-fry beef for 2 to 3 mins until well browned. Remove from wok, set aside in a large bowl.

3.  In the same wok, heat remaining oil on high. Stir-fry wombok and snap peas for 1 to 2 mins until tender, transfer to plate with beef.

4.  Stir-fry kimchi and bok choy for 2 to 3 mins until bok choy is just tender.

5.  Return beef and vegetables to wok and toss to combine. Serve with sliced chilli, crushed peanuts and lime wedges.