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Ratatouille Stir Fry

Ratatouille Stir fry

You can be as creative as you like with the vegetables that you use, I usually throw in whatever i have in the fridge! I recommend adding aubergine and courgette though as they really go well with Italian flavours

Course Main Course
Cuisine Italian
Keyword healthy eating week, Italian balsamic stir fry
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2 people

Ingredients

  • 1 tsp olive oil
  • 5 button mushrooms, sliced
  • 1 pepper, sliced
  • 1 large handful spinach
  • 1 red onion, thinly sliced
  • 100g firm tofu, sliced
  • 1 clove garlic, chopped
  • 10 cherry tomatoes, chopped
  • 1 tsp dried basil
  • 0.5 tsp dried oregano
  • 2 tbsp balsamic vinegar
  • 0.5 courgette, sliced
  • salt and pepper
  • 1 tsp tomato purée
  • 0.5 vegetable stock cube
  • 1/4 cup water
  • 0.5 tsp sugar

To Serve

  • 0.5 avocado, sliced (optional)
  • Drizzle of extra virgin olive oil
  • Drizzle of glazed baslamic vinegar (optional)
  • pasta, rice or quinoa

Instructions

  1. Add the oil to a pan or wok on medium heat. Once heated add the onion and stir until slightly translucent. 

  2. Add the garlic and stir until slightly brown. Then add the mushrooms, courgette, tofu and pepper and continue to stir until they start to cook

  3. Stir through all the seasoning, then add the chopped tomatoes and the tomato purée. Dissolve the stock cube in water and add to the hot pan (the water should bubble up. 

  4. Add the sugar, spinach and balsamic vinegar and continue to stir until the water evaporates and balsamic vinegar caramelises

  5. Serve with brown rice, brown spaghetti or quinoa. Top with avocado, glazed balsamic vinegar, extra virgin olive oil and a bit of salt and pepper to taste.

Recipe Notes

I served mine with a couscous/quinoa mix, but brown rice or even pasta would go well too!