Notes: Best served immediately but leftovers can be stored in fridge and enjoyed hot or cold withing 48 hours.
Allergens: Allergens: Soy, sesame, nuts, fish[/vc_message][/vc_column][vc_column][vc_row_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][vc_column_inner width=”1/2″][vc_separator][/vc_column_inner][/vc_row_inner][/vc_column][/vc_row][vc_row][vc_column width=”1/2″][vc_column_text]
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[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]
Method
- Heat the oil in a wok or chefs pan on a medium to high setting.
- 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.
- 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.[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][vc_row][vc_column width=”1/1″][vc_column_text]
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