Rainbow Stir-Fry
Rainbow Stir-Fry
This recipe is quick and easy and is a great way to eat a rainbow of colours. Don’t overcook, the vegetables should still be crunchy. It is an excellent source of fibre which is great for the digestive system and gut health and is packed with anti-oxidants.
Allergens: Soy, sesame, nuts, fish
Best served immediately but leftovers can be stored in fridge and enjoyed hot or cold withing 48 hours.
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Ingredients
2 tbsp coconut oil
1 red onion, sliced
2 garlic cloves, thinly sliced
1 red chili,
1 carrot, fine julienne of grated
200g broccoli cut into small florets
2 cm piece of ginger, grated
70g sugar snap peas
1 red pepper, cut into strips
For a Chinese flavour add:
2 tbsp Tamari Soy
1 tbsp Sesame oil
½-1 tsp Chinese five spice
1-2 tsp honey
For a Thai flavour add:
2 tbsp tamarind paste
1-2 tbsp fish sauce
1-2 tsp honey
½-1 tsp Thai 7 spice
Optional extras: Chinese cabbage, bok choi, bean sprouts
Extra protein: edamame bean, crisped tofu, cooked prawns, chicken, beef or pork
Garnish: fresh coriander, toasted cashews or sesame seeds
Instructions
Step 1
Heat the oil in a wok or chefs pan on a medium to high setting.
Step 2
Add the onion and stir-fry for 1 minute. Diced or slice the chilli, removing the seed if you do not want it too spicey, and add to pan along with the garlic, ginger and carrot. Sir-fry for one minute, moving the ingredients swiftly around the pan.
Step 3
Next add the broccoli, sugar snap peas and red pepper strips, along with 2 tbsp water cover and allow to steam for 1 – 2 minutes.
Whisk preferred flavour ingredients in a small jug and add along with any extras you choose and stir through to heat before serving.