Trying to incorporate proteins, carbs and as much nutrition as possible is the only rule I have when packing lunch box. Left over pressure cooker fusili and a sprouts, spinach stir fry seasoned with peanut chutney powder - was my lunch today. I had refrigerated the pasta immediately after cooking the night before. By lunch time, it was at room temperature and tasted more like a pasta salad.
Picture is hazy and I finished eating before I could take another one. Recipe for the stir fry follows.
|Sprouts Spinach stir fry|
- Moong Sprouts - 1 cup
- Spinach -1 cup packed
- Peanut chutney powder - 1 tbsp
- Oil - 1/2 tsp
- Heat pan with oi, add spinach and sprouts.
- Heat on medium for 2 minutes, mix in the peanut chutney powder.
- Cool and pack.