This super tasty Thai Vegetable Stir Fry is my next twist on Jamie Oliver’s “10 recipes to save your life.” It’s a delicious, easy to make meal that proves vegetables need not be boring or tasteless!
As part of Jamie Oliver’s Food Revolution, I was one of 10 people selected world-wide to put my spin on 10 of Jamie’s favourite staple recipes. This is #8, my twist on Jamie’s ‘Veggie Noodle Stir Fry’
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 and also the ginger and garlic support immune function.
Coriander (also called cilantro) is a classic example of food as medicine. It is extremely anti-inflammatory, anti-bacterial and 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 beneficial addition to any diet.
5cm piece ginger, peeled
2 cloves of garlic
1 small red chilli (optional)
Handful of coriander (cilantro), leaves and stems
Juice and zest of one lime
1 tablespoon fish sauce
250ml (1 cup) coconut milk
1 cup toasted cashew nuts, toasted
1 cup mushrooms (I used shiitake), sliced
2 large carrots, sliced
1 small head broccoli, broken into florets
Half head cauliflower, broken into florets
Handful snow peas (or green beans)
1 red capsicum, sliced
1 cup of firm organic tofu, cubed (optional)
Coriander leaves and spring onion to garnish
Feel free to add cooked chicken (I often use left over roast chook).
Replace the cashews with the same amount of sunflower seeds.
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