This dish offers a quick-to-make, super-tasty stir-fry. The sauce has such a beautiful flavour that will make your veggies shine.
Serves: 4
GF, VG
=R1=
Servings
Prep time
Cook time
Recipe
Ingredients
- 5cm fresh ginger, peeled
- 2 cloves garlic
- 1 red chilli (optional)
- ½ bunch fresh coriander, leaves & stems
- Juice & zest 1 lime
- 1 tbsp fish sauce or vegan “fish” sauce
- 250mL canned coconut milk
- 150g toasted cashew nuts
- 1 tbsp coconut oil
- 75g shiitake mushrooms, sliced (approx. 1 cup)
- 2 carrots, sliced
- 1 broccoli, broken into florets
- ½ head cauliflower, broken into florets
- 10 snow peas or green beans
- 1 red capsicum, sliced
- 180g firm organic tofu, cubed (optional)
- ½ bunch fresh coriander leaves, to garnish
- 2 spring onions, sliced, to garnish
Method
- In a food processor or high-speed blender, process the ginger, garlic, chilli and coriander leaves and stems to a fine paste.
- Add the lime juice and zest, fish sauce, coconut milk and half the cashew nuts. Process until it forms a smooth sauce and add half the sauce to a small pot over a low heat to warm (don't let it boil). Taste and adjust the balance of flavours to your liking.
- Heat the oil in a wok or large frypan over a high heat. Add the mushrooms and cook for 1 min, stirring constantly.
- Add the carrot, broccoli and cauliflower and stir for 1 min, then add the snow peas, capsicum and tofu.
- Cook, stirring for another min or so, then take off the heat.
- In a big mixing bowl, combine the warmed sauce and vegetables so the vegetables are covered.
- Spoon into bowls and top with fresh coriander leaves and spring onions to serve.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
