Thai Veggie Stir Fry
This super tasty Thai vegetable stir fry has been shared with us by Georgia Harding from Well Nourished. It is a delicious, easy-to-make meal that provesthat vegetables need not be boring nor tasteless. A perfect replacement to picking up Asian takeaway on the way home from work. The massive variety of seasonal vegetables is enough to make this stir fry a very healthy, fibre loaded meal. The cashew nuts add good fats and protein. The lime juice, zest, ginger and garlic support immune function. Coriander is a classic example of food as medicine. It is extremely anti-inflammatory, anti-bacterialand also an amazing detoxifier and heavy metal chelator. Medicinally, it is used frequently for arthritis, inflammatory digestive disorders and to bind and excrete heavy metals in the blood. Needless to say, it is a very beneficialaddition to any diet!
Recipe Tester Feedback: "Fresh and zesty! The sauce was great and I'd definitely make it again, using whatever vegetables I had. I would love to try it with chicken or prawns too!" - Erika
No: Gluten / Dairy / Egg
*Variations: Can be made without Nuts
Preparation Time 10 minutes
Cooking Time 5 minutes
Sauce can be frozen
- ginger - 5cm piece, peeled
- garlic cloves - 2, peeled
- chilli - 1, red, small, optional
- fresh coriander - handful, leaves and stems only
- lime - 1, juice and zest only
- fish sauce - 1 Tbsp (*ensure GF if required)
- coconut milk - 250ml
- cashew nuts - 140g, toasted (*use sunflower kernels for NF)
- mushrooms - 1 cup, sliced
- carrot - 2, large, sliced
- broccoli - 1 small head, broken into florets
- snow peas - handful, green beans
- tofu - 1 cup, firm, organic, cubed, optional, coriander leaves, to garnish
- spring onion - to garnish
- Add the ginger (5cm piece), garlic cloves (2), chilli (1) and coriander (handful) to the bowl. Chop Speed 7 / 10 seconds. Scrape down sides.
- Add the lime zest (from 1 lime), lime juice (from 1 lime), fish sauce (1 Tbsp), coconut milk (250ml) and half the cashew nuts (70g only) to thebowl. Mix Speed 8 / 20 seconds, measuring cap on.
- Program 5 minutes / 90C / Speed 2, measuring cap off. Taste and adjust the balance of flavours if required.
- Heat a little oil in a wok or large frying pan over high heat. Add the mushrooms (1 cup) and cook for one minute, stirring constantly.
- Add the carrots (2), broccoli florets (1 head) and cauliflower florets (1/2 head) and stir for a minute, then add the snow peas (handful), capsicum (1) and tofu (1 cup, if using).
- Cook, stirring for another minute or so, then take off the heat.
- In a large mixing bowl, combine the warmed sauce and vegetables. Mix to combine well.
- Serve as is or over noodles, zoodles, rice or quinoa and garnish with the remaining cashew nuts, coriander leaves and spring onion.