Recent research by Bord Bia has revealed that nine out of 10 (89 percent ) consumers think vegetables are good value for money and the category least likely to have been cut back on in the grocery shop as a result of cost-of-living pressures.
The research also found that 90 per cent of consumers claim they like to support local fruit and vegetable growers, eight in 10 (79 per cent ) believe locally grown vegetables are of higher quality, and three quarters (74 per cent ) believe they are worth paying more for.
Bord Bia has been sharing some tasty recipes this summer to make the most of the season’s vegetables, including this easy massaman stir fry.
Massaman stir fry
This flavour-packed stir fry featuring delicious summer vegetables and beef is the perfect dinner, sure to be a hit with everyone.
Ingredients
400g striploin steaks
2 tablesp massaman curry paste (or use Thai red curry paste )
1 tablesp rapeseed oil
1 onion, sliced
1 celery stick, thinly sliced on the diagonal
1 teasp freshly grated ginger
2 garlic cloves, finely grated
500g baby new potatoes, cut into bite-sized pieces
100g chestnut mushrooms, sliced
1 x 400g tin coconut milk
300g Irish greens (such as sweetheart cabbage, pak choi, kale and/or spinach )
4 tablesp roughly chopped salted peanuts
Sea salt and freshly ground black pepper
Shredded scallions, fresh coriander leaves and red chilli rings, to garnish (optional )
Flatbreads, to serve (optional )
Method
Trim and cut the steak into strips and toss in a bowl with half of the curry paste. Set aside for five minutes.
Heat a large non-stick wok or frying pan. Add the oil and stir-fry the marinated beef strips for two to three minutes until browned all over. Transfer to a plate with a tongs.
Tip the onion and celery into the existing juices left in the wok and stir-fry for two minutes. Stir in the rest of the curry paste with the ginger and garlic and stir-fry for 30 seconds.
Add the potatoes and mushrooms and season with salt and pepper. Pour in the coconut milk, stirring to combine, and bring to the boil. Reduce the heat to a simmer, then cover with a lid and cook for 15 minutes until the potatoes are tender.
Fold back in the beef and allow to warm through, then tip in the greens (if using a selection then add the sturdiest ones first ) and stir-fry for another minute or so until the vegetables are heated through but still holding their shape.
Ladle into bowls, then scatter over the peanuts and garnish with the scallions, coriander and chilli with some flatbreads alongside, if liked.
