Servings: Ingredients (serves 5 to 6);

1 zucchini - large diced ($1.60 for a large one) 1 zucchini - large diced ($1.60 for a large one)
6 large field mushrooms - roughly chopped ($2 - I use field mushrooms as they have a great flavour) 6 large field mushrooms - roughly chopped ($2 - I use field mushrooms as they have a great flavour)
1 large brown onion - roughly chopped (80c - I find they have more flavour over white onion and red is overpowering) 1 large brown onion - roughly chopped (80c - I find they have more flavour over white onion and red is overpowering)
3 cloves garlic - finely chopped (60c) 3 cloves garlic - finely chopped (60c)
1 can of red kidney beans drained and rinsed in hot water ($2 - you can use any kind of beans, they're very healthy. Make sure to rinse thoroughly in hot water) 1 can of red kidney beans drained and rinsed in hot water ($2 - you can use any kind of beans, they're very healthy. Make sure to rinse thoroughly in hot water)
1 bag of baby spinach leaves ($4 - use fresh spinach, very nutritious) 1 bag of baby spinach leaves ($4 - use fresh spinach, very nutritious)
Prawns (shrimp) about 1 cup ($3 - you can use scallops, squid or any meat, I prefer seafood as it's tasty, I like the texture and is very lean. Diced, baked chicken breast is also very healthy) Prawns (shrimp) about 1 cup ($3 - you can use scallops, squid or any meat, I prefer seafood as it's tasty, I like the texture and is very lean. Diced, baked chicken breast is also very healthy)
3 stalks of celery - sliced (80c) 3 stalks of celery - sliced (80c)
2 carrots - peeled, sliced (80c) 2 carrots - peeled, sliced (80c)
1 punnet cherry tomatoes - whole ($2.50) 1 punnet cherry tomatoes - whole ($2.50)
1 large floret broccoli - roughly chopped ($1.50 - cut the stalks off) 1 large floret broccoli - roughly chopped ($1.50 - cut the stalks off)
Chilli sauce or paste - 2 or 3 tablespoons ($1 - I like the 'paste' style chilli as it mixes through the veges well, also I like my food hot so you may want to ease up on this ingredient) Chilli sauce or paste - 2 or 3 tablespoons ($1 - I like the 'paste' style chilli as it mixes through the veges well, also I like my food hot so you may want to ease up on this ingredient)
Light soy sauce - 2 or 3 tablespoons (20c - high in sodium but is an invaluable flavour enhancer) Light soy sauce - 2 or 3 tablespoons (20c - high in sodium but is an invaluable flavour enhancer)
"Italian Herbs" - pre mixed dried herbs (5c - really adds a nice flavour and is dirt cheap) "Italian Herbs" - pre mixed dried herbs (5c - really adds a nice flavour and is dirt cheap)
Bit of salt and pepper to taste Bit of salt and pepper to taste
2 teaspoons of vegetable oil 2 teaspoons of vegetable oil

Heat a large fry pan/wok/skillet over medium high heat and add vegetable oil. Wait until oil is getting hot (before it smokes) and add the onion and garlic. Stir fry for 1 minute.
Add celery and carrot and stir fry for 2 minutes until they just start to soften, add rinsed beans and stir through until beans are hot. Throw in the prawns/shrimp/meat and quickly stir through until just hot - maybe 30 to 60 seconds, do not overcook it or it'll ruin the texture of the finished meal
Add zucchini and mushrooms, stir fry for another 1 to 2 minutes (by now the pan will be getting slightly full, so you have to stir a bit more vigorously to make sure your veg cooks evenly)
Add your broccoli, stir once until mixed, then add your chilli paste and the dash of soy sauce. You don't need much soy sauce as it's quite strong in flavour. You can also use oyster sauce as a substitute. Stir through for 1 minute or until your broccoli starts to soften a little.
Finally add your spinach, cherry tomatoes, a generous pinch of your fave dried herbs, and salt and pepper if you think it needs it. Stir through for one minute. It's now ready to serve.