You’ve made it to hump day. Now all you need is a low-fuss, super-delicious dinner to celebrate it.

Pork, mushroom and lettuce stir-fry

Once the dicing’s done, this hot little number only takes about 10 minutes to make.

Pork and lettuce make a great combo. Photo by Michael Le Grange.

Dice 1 x 500 g pork fillet, then toss it with 2 T soya sauce, 1 large, finely chopped garlic clove, 1 finely chopped red chilli, 8 chopped spring onions and 250 g sliced mushrooms. Heat oil in a pan over a high heat, then stir-fry until the pork is browned. Add ½ cup chicken stock and 1 small head of lettuce cut into wedges, then turn the heat down, cover the pan and steam for 5 minutes. Serve with cooked noodles or rice.

Sesame chicken and noodle stir-fry with Asian sauce

The easiest mid-week dinner ever!

Serve sesame chicken over delicate rice noodles. Photo supplied.

Boil 200 g egg noodles until al dente and drain. Coat 2 free-range chicken breasts, cubed, in sesame seeds. Add 1 T vegetable oil to a very hot pan and fry the chicken for 2 to 4 minutes, or until cooked through and golden. Set aside. In another pan, heat 1T vegetable oil, then add 100 g mange tout and toss for 20 seconds. Add a 5cm piece of ginger, grated and 2 chopped spring onions. Toss for 15 seconds. Add stir-fry sauce and serve the stir-fry on top of the noodles with a drizzle of sauce.

Korean stir-fried brinjals

This spicy stir-fry is perfection tossed through egg noodles, but also makes a great side dish.

Korean stir-fried brinjals. Photo by Jan Ras.

Start by cutting 2 large brinjals into small cubes. Heat 2 T canola oil in a hot wok, then stir-fry the brinjal in batches until golden brown and soft, draining on kitchen paper. Return all the cooked brinjals to the wok, then add 4 T soya sauce, 2 T fish sauce, 1 T brown sugar, 2 T white wine vinegar, 1 x 2 cm piece grated ginger, 2 finely chopped garlic cloves and 1 chopped chilli. Finish with a scattering of sliced spring onions.

Teriyaki veggie stir-fry and prawn skewers

Plump prawns and crunchy vegetables tossed in a sweet-savoury sauce are pretty hard to beat as far as midweek feasting goes.

Serve up this bright prawn dish to beat the midweek blues. Photo by Jan Ras.

Heat 1 T canola oil in a pan over a high heat and pan-fry 500 g thawed frozen prawns for 3 minutes on each side. Pour in ¼ cup teriyaki sauce to coat the prawns and cook for 1 minute until sticky. Remove from the heat and set aside. Add 2 T oil to the same pan, then stir-fry 500 g Easy to Wok crunchy stir-fry mix until the spinach starts to wilt. Toss with a ¼ cup teriyaki sauce, then serve with the prawns and steamed rice, garnishing with sesame seeds.

Chop-and-change stir-fry

Newsflash: Woolies has a pretty amazing special on their Easy to Cook stir-fry goodies at the moment. For R150 you can whip up a stir-fry dinner for four, chopping and changing the ingredients to suit your mood.

Adjust your standard stir-fry recipe to keep things exciting. Photo by Claire Gunn.

Start with fresh egg noodles, then choose between chicken, pork or beef strips, your choice of chunky vegetable stir-fry mix or julienne veggies, and finish it off with either honey, soy and ginger, or teriyaki stir-fry sauces.

Feeling a little stir-crazy yet? Check out the current Eat In for R150 special on stir-fry ingredients, currently on at Woolies.