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stirfry

Bibimbap

| Budget Friendly, Make-ahead Meals, Red Meat, Members only

This iconic Korean Bibimbap is suitable for breakfast, lunch or dinner. Marinated beef, sauteed vegetables, rice and fried eggs, topped with a spicy sauce and then all mixed together to have a chaotic mix of flavour in each mouthful. This is a really good balanced meal, incorporating healthy protein, lots of veg and a nice…

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Red Curry Chicken Stir Fry

| 30 Minute Meals, Chicken, Members only

This Red Curry Chicken Stir Fry is a perfect mid-week meal when you need that perfect balanced meal of protein, veggies and some carbs. Not only is this stir fry quick and easy, it is very tasty and makes a colourful dish to enjoy! The red curry paste can be made ahead anytime and frozen,…

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Miso Chicken Noodle Bowl

| Budget Friendly, 30 Minute Meals, Pasta and Noodles, Chicken, Members only

This miso chicken noodle bowl is a quick, easy and family-friendly meal you can have on the table in 30 minutes, making it the perfect dinner for busy weeknights. The kids will love this nutty umami flavour with fun noodles and colourful vegetables. Preparation is key for this noodle bowl- make sure you have everything…

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Curried Chicken Stir Fry

| 30 Minute Meals, Chicken, Freezable Meals, Members only

This Curried Chicken Stir Fry is a quick and easy meal and a really lovely flavour combination. The curry flavour is really subtle, not at all spicy or overpowering. The creamy mayo takes it to another level, tying together the spices in the chicken with the vegetables. This is a meal bursting with nutrients and…

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Easy Beef Cabbage Stir Fry

| Budget Friendly, 30 Minute Meals, Red Meat, Vegetarian

This Easy Beef Cabbage Stir Fry recipe is a really quick and easy budget-friendly stir fry and another favourite way to use beef mince aside from bolognese. There are more vegetables in this stir fry than meat in this recipe, making it a great choice to boost your vegetable intake for the day. Flavoured with a salty, sweet and acidic sauce, this will be a classic stir fry for the whole family to enjoy.

Of course, if you don’t have the listed vegetables, feel free to switch in other vegetables like bok choy, broccoli florets, asparagus, zucchini, mushrooms, snow peas or bean sprouts – anything that you enjoy in a stir fry goes here. With its simple ingredients and quick prep time, this dish will become a family favourite in no time. My family think this is the best beef stir fry!

Health benefits

Beef is an excellent source of protein, iron, and essential vitamins like B12, which support energy production and muscle health. Cabbage, a cruciferous vegetable, is rich in fibre, vitamin C, and antioxidants, promoting gut health and boosting immunity. Adding colourful veggies like carrots and capsicum enhances the meal’s nutrient content with a variety of vitamins and minerals, while the healthy fats from olive oil and cashews also supports health. There’s approximately 33g protein and 7-8g fibre per serve.

What sets this dish apart is the homemade sauce. Unlike many store-bought sauces, which are often loaded with refined sugars, additives, and preservatives, this homemade version is a cleaner, healthier option. It avoids the unnecessary added sugars and artificial ingredients commonly found in processed sauces, which can lead to blood sugar spikes and long-term health issues. By controlling the ingredients, you’re nourishing your body with natural flavours and keeping your meals free from unnecessary sugars and additives.

Ingredients

To make this beef stir fry recipe, you’ll need red onion and beef mince (ground beef) for the protein base. For a flavour boost, add finely grated ginger root and minced garlic cloves. The veggies include carrots, shredded wombok cabbage (or sugarloaf cabbage), and red capsicum. For the garnish, add fresh coriander leaves (cilantro) and toasted raw cashew nuts will add freshness and crunch.

For the stir fry sauce ingredients, whisk together tamari (which is a gluten-free, low sodium soy sauce), rice malt syrup (or honey/maple syrup), and rice vinegar. This blend creates a delicious, slightly sweet and tangy sauce to tie the stir fry together.

How to make easy beef cabbage stir fry

Begin by toasting the cashews in a dry wok over medium heat for a few minutes, stirring occasionally, until golden. Once toasted, set them aside to cool. Next, heat the olive oil in the wok over medium high heat and stir-fry the diced onion for 2-3 minutes until it begins to soften. Add the beef mince, along with the ginger and garlic, and stir-fry until the beef is fully cooked and any liquid has evaporated.

Once the beef is ready, toss in the julienned carrots, shredded wombok cabbage, capsicum (red bell pepper) and the pre-mixed sauce. Stir-fry everything together for 4-5 minutes, or until the cabbage has wilted and the vegetables are tender but still crisp.

Serving suggestions and how to store

Serve this healthy beef stir fry immediately, garnished with fresh coriander leaves and the toasted cashews for added crunch. You can pair it with brown rice, quinoa, or cauliflower rice for a complete meal. It’s also great over noodles. Store leftovers in an airtight container in the fridge, and reheat in a wok or skillet over high heat until just warmed through.

Vary this easy beef cabbage stir fry to suit your dietary needs

To make this stir fry soy-free, replace the tamari with coconut aminos and sea salt. If you’re vegetarian or vegan, swap the beef for diced tempeh, which will provide a hearty plant-based protein. For a nut-free option, replace the cashews with toasted sunflower seeds, or omit the nuts altogether. For grain-free, serve over quinoa or zoodles. This dish is easily adaptable, so feel free to adjust it based on your preferences.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary goals.

For more quick, easy, healthy stir fry recipes, click HERE.

This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince!
Print Recipe
4.74 from 15 votes

Easy Beef Cabbage Stir Fry

This Easy Beef Cabbage Stir Fry is a really quick and easy budget friendly stir fry and another favourite way to use beef mince aside from bolognese.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Servings: 4
Author: Georgia Harding

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1 red onion/s – diced
  • 500 g beef mince
  • 2 tbsp ginger root – finely grated
  • 4 clove/s garlic – minced
  • 2 carrot/s – julienne or grated
  • 1 wombok cabbage – or sugarloaf approx. 600 g shredded
  • 1 red capsicum/s – julienne
  • ½ bunch/s fresh coriander leaves – to serve
  • 70 g raw cashew nuts – toasted, to serve (½ cup)

Sauce

  • 60 ml tamari
  • 85 g rice malt syrup, honey or maple syrup
  • 1 tbsp rice wine vinegar

Serve

  • Rice, quinoa or cauliflower rice (to serve)
Metric – US Customary

Instructions

  • Start by mixing the ingredients for the sauce together in a small bowl.
  • Toast in the cashews in a dry wok on medium heat, stirring occasionally, for a few minutes until golden. Set aside to cool.
  • Next, in the wok, heat the olive oil over a high heat.
  • Stir fry the onion for 2-3 minutes until it starts to soften.
  • Add the beef, ginger and garlic and fry until the beef is cooked through (and there is not any liquid in the pan).
  • Add the carrots, wombok, capsicum and sauce. Stir fry for 4-5 minutes or until the cabbage wilts.

Serve

  • Serve with the fresh coriander, toasted cashews and rice, quinoa or cauliflower rice.

Make-ahead

  • Re-heat, stirring in a wok over a high heat until just hot.

Store

  • Store in an airtight container in the fridge.

Notes

Soy-free

Replace the tamari with coconut aminos.

Vegetarian and Vegan

Replace the beef with diced tempeh.

Nut-free

Replace the cashews with toasted sunflower seeds.Or you could leave them out.
 
 
 
 
 

Love this simple stir-fry… let me know in the comments below!

Cashew Beef Stir-fry

| 30 Minute Meals, Make-ahead Meals, Red Meat, Vegetarian, Members only

This Cashew Beef Stir-fry is a super quick and easy to make meal that my family loves. I love preparing my vegetables, getting my rice or quinoa on to cook and then in that time, whipping up this delicious meal. This is full of beautiful veggies, crunchy cashews and a sauce that compliments it all….

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Sticky Pork Stir-fry

| 30 Minute Meals, Make-ahead Meals, Pork recipes, Freezable Meals, Vegetarian, Members only

This Sticky Pork Stir-fry is a really quick and easy to make meal. I like to have a few different mince meats in the freezer. One, they are generally well priced, also they defrost quickly (I notoriously forget to take meat from the freezer). Plus, mince cooks up really fast so it’s great for when…

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Asian Mushroom Stir-fry

| 30 Minute Meals, Make-ahead Meals, Vegetarian

One thing I’ve learned in my 40 something years is that life is fluid and sometimes you have to surrender to those times that go a little pear shaped. I like to be organised and efficient in my day to day life but the curve balls (which are just part of life and being a parent) leave me floundering occasionally. This is one of those weeks where I’m on the back foot – and this Asian Mushroom Stir-fry recipe was born.

Last week my hubby was away all week, my daughter had a heap of singing competitions/ auditions. Then on the weekend (where I’d usually regroup) we had our nephew stay which was so lovely. But it left me behind the eight ball ahead of another working week which began with two days watching my son’s district athletic carnival.

Busy times like this really highlight how much organisation is the key to eating well. They also make me really glad I have quick, healthy meals like this Asian Mushroom Stir-fry to turn to.

Without a well stocked fridge / pantry and recipes like this, I’m not sure how I’d have got by this last week. For heaps more 30 minute meal inspo, click HERE. I also often turn to slow cooked meals (with minimal prep time) when I’m pushed for time, click HERE for recipes.

Health benefits

Asian mushrooms are such a wonderful immune supportive food and a great source of Vitamin D too. This simple stir-fry not only tastes delicious, but truly is food as medicine.

Ingredients

This stir-fry features a mix of enoki, oyster, and shiitake mushrooms combined with fresh garlic, carrots, spring onions, and snow peas. The simple sauce, made with tamari (soy sauce), mirin, and sesame oil, ties the dish together and adds extra flavour.

How to make this Asian mushroom stir-fry

Start by whisking together the sauce ingredients in a small bowl. Beat the eggs with a tablespoon of the sauce and cook into an omelette, then set it aside and slice into strips. Heat your pan or wok and stir-fry the mushrooms, garlic, carrots, and spring onions in your choice of cooking fat. If the vegetables start to stick, add a splash of water or stock. Once the mushrooms begin to wilt, stir in the remaining sauce, snow peas, and sliced omelette, cooking until everything is tender-crisp.

Serving suggestions and how to store

Serve the stir-fry as a side dish, or pair it with steamed rice or noodles for a complete meal. Add a sprinkle of chili flakes if you like spice. Store leftovers in an airtight container in the fridge and reheat in a pan or wok with a splash of broth or water.

Vary this Asian mushroom stir-fry to suit your needs

For an egg-free and vegan option, substitute the eggs with tofu or tempeh slices and include cashews for additional protein. Replace tamari with coconut aminos for a soy-free version. If garlic isn’t suitable, use grated ginger instead. To make it onion-free, omit the spring onions and replace them with a small, finely diced chili for extra flavor. For a sesame-free dish, omit the sesame seeds and swap the sesame oil with macadamia nut oil. Lastly, if you’re avoiding coconut, cook the vegetables in butter or ghee instead.

This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
Print Recipe
4.84 from 6 votes

Asian Mushroom Stir-fry

This healthy Asian Mushroom Stir-fry is prep to table in less than 30 minutes so it makes for delicious, nourishing fast family food.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course, Side Dish
Cuisine: Asian
Servings: 4
Author: Georgia Harding

Ingredients

  • 3 egg/s -beaten
  • 3 tbsp butter, ghee or coconut oil
  • 350 g mushrooms -shiitake, oyster, enoki are my favourites
  • 2 clove/s garlic -sliced
  • 2 carrot/s -peeled & sliced
  • 6-8 spring onion/s -white part, trimmed and cut into 3cm lengths
  • 10-12 snow peas -halved
  • 1 tbsp black sesame seeds -optional

Sauce

  • 60 ml tamari (¼ cup) -or coconut aminos
  • 1 tbsp mirin
  • 1 tsp sesame oil

Instructions

  • Start with making your sauce by combining all of the ingredients together in a small bowl.
  • Beat the eggs in a small jug with one tablespoon of the sauce.
  • Heat a non-stick or cast iron pan or wok over a moderate heat and add the egg. Cook into a rough omelette and once firm, set aside and slice into strips.
  • Now heat the coconut oil or butter in the pan (moderate to high heat) and add the mushrooms, garlic, carrots and spring onions stirring well. If the veggies start to stick, add a little splash of water or stock. 
  • After a couple of mins, just as the mushrooms start to wilt, add the remaining sauce, snow peas and sliced omelette.
  • Cook for a few more minutes stirring often.

Serve

  • Sprinkle with the optional sesame seeds and serve as a side dish or with rice or noodles as a main meal.
  • You can also serve with chilli flakes if you enjoy a little heat. 

Make ahead

  • Re-heat by stir-frying in a wok or pan with a splash of broth or water.

Store

  • Store in an airtight container in the fridge.

Notes

Egg-free and vegan

Replace the egg with slices of tofu and tempeh and serve with rice or add in cashew nuts to form a complete protein. Choose coconut oil as your frying oil.

Soy-free

Choose the coconut or liquid aminos instead of the tamari.

Garlic-free

Replace the garlic with a tablespoon grated ginger.

Onion-free

Omit the spring onion. Replace with a finely diced small chilli if you like. 

Sesame-free

Omit the sesame seeds and replace the sesame oil with macadamia nut oil.

Coconut-free

Cook the veggies in butter or ghee.

Gluten-free

True mirin should be gluten-free (as it's made form fermented rice wine) but please clarify this with the miring you buy.
 

I hope you love this fabulous mid-week meal. Post your comments and questions below. 

teaspoon

Pork and Vegetable ‘Menudo’ Stir-fry

| Budget Friendly, 30 Minute Meals, Make-ahead Meals, Pork recipes, Freezable Meals

This Pork Vegetable ‘Menudo’ Stir Fry is a simplified take on the classic Filipino stew, transforming it into a quick, nutritious meal. Packed with vegetables and seasoned with a delicious, savoury sauce, it’s a comforting dish that’s easy to alter to your preferences.

My recipes are generally a reflection of the things my family enjoys eating. One meat we don’t eat a whole lot is pork, mostly because I can’t always source meat I feel is up to standard.

Anyhow, recently my butcher had some locally farmed organic pork mince so I thought I’d take the opportunity to create a pork based recipe for the pork fans out there. My Pork and Vegetable ‘Menudo’ Stir-fry is a easy to make, really tasty stir-fry that has become a new family favourite in the Harding household. Hope you enjoy it too.

Health benefits

This vegetable and pork stir fry recipe is rich in protein from the pork mince and loaded with fibre, vitamins, and minerals from the variety of vegetables. Sweet potatoes provide a good source of beta-carotene, while peas and capsicum add antioxidants. The fish sauce and chicken broth add a delicious flavour while adding a nutritional boost.

Ingredients

The base of this dish is free-range pork mince sautéed with garlic, onions, and a mix of vegetables like sweet potatoes, carrots, capsicum, and peas. A flavourful sauce made with fish sauce, chicken broth, tomato paste, and smoked paprika ties it all together.

How to make this Pork Vegetable Menudo Stir Fry

To make this pork stir fry, start by sautéing garlic and onion in your choice of butter, ghee, or olive oil until softened. Add the pork mince and cook until browned, seasoning with black pepper and fish sauce. Stir in the chicken broth, tomato paste, and smoked paprika, then add chopped tomatoes, sweet potatoes, and carrots. Simmer until the root vegetables are tender, then add capsicum and peas, cooking until the veggies are done but still vibrant. Adjust seasoning to taste and serve immediately in a bowl over rice or cauliflower rice.

Serving suggestions and how to store

Serve this stir-fry hot with brown rice, quinoa, or cauliflower rice for a lighter option. It’s also delicious as a filling for rice paper rolls. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage. Reheat gently on the stovetop with a splash of water or broth.

Vary this Pork Vegetable ‘Menudo’ Stir Fry to suit

Feel free to experiment with vegetables or substitute the pork mince with chicken, turkey, or diced tempeh for a vegetarian version. Use vegetable stock and replace fish sauce with sea salt for a vegan-friendly dish. For a garlic- and onion-free option, swap the onion with fennel and the garlic with grated ginger.

For more delicious, quick, easy healthy meal recipes, click HERE.

This Pork and Vegetable ‘Menudo’ Stir-fry is a delicious and healthy, easy to make meal that my family absolutely loves.
Print Recipe
4.75 from 8 votes

Pork Vegetable ‘Menudo’ Stir-fry

This pork stir-fry really honours the Spanish and Malaysian influences of Phillipino cuisine. It’s a delicious, easy to make mid-week meal that my family really loves.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Asian
Servings: 4
Author: Georgia Harding

Ingredients

  • 2 tbsp butter, ghee or olive oil
  • 3 clove/s garlic -chopped
  • 1 red onion/s -chopped
  • 500 g free-range pork mince (other meat and vego options below)
  • ground black pepper -to taste
  • 2 tbsp fish sauce
  • 250 ml chicken broth or stock (1 cup)
  • 1 tbsp tomato paste
  • ½ tsp smoked paprika
  • 2 roma tomatoe/s -chopped
  • 2 sweet potato/s (small) peeled and diced
  • 1 carrot/s -peeled and diced
  • 1 red capsicum/s -diced
  • 75 g peas (½ cup) fresh or frozen

Serve

  • Rice, quinoa or cauliflower rice (to serve)

Instructions

  • Heat the butter, ghee or oil in a deep pan or wok. Sauté garlic and onion until it starts to soften. 
  • Add the pork mince and cook until brown. Season with ground black pepper and add the fish sauce.
  • Once the pork has browned, add the chicken broth and bring to a simmer. Sir in the tomato paste and smoked paprika.
  • Add the tomatoes, potatoes and carrots and simmer until the root vegetables are slightly tender. Add the capsicum and peas. Continue to cook for a few more minutes until all the veggies are tender but not mushy.
  • Adjust the seasoning to taste. 

Serve

  • Serve immediately with brown rice or cauliflower rice.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • Store in an airtight container in the fridge.
  • Can also be frozen.

Notes

Different vegetables

These are the vegetables that I think work best in this dish. But feel free to mix them up or add in more than the recipe states. 

Another meat

This would also be yummy with chicken or turkey mince.

Vegetarian and vegan

Substitute the pork with 1 cup of diced tempeh and ½ cup quinoa and the chicken stock with vegetable stock. For vegan replace the fish sauce with a good pinch of sea salt. My Thai Vegetable Stir-fry is another option too. 

Onion and garlic-free

Replace the onion with a small fennel bulb and the garlic with a 1 cm piece of ginger, finely grated. 

Seafood-free

Replace the fish sauce with a generous pinch of sea salt. 

Tip

Leftovers are a great filling for rice paper rolls for lunch the next day. 
 

I'd love to hear how you like this recipe. Post a comment below and rate this recipe, thanks so much. 

Thai Vegetable Stir Fry

| Make-ahead Meals, Freezable Meals, Vegetarian

This Thai vegetable stir fry is a fresh, vibrant dish packed with colourful veggies and a rich, creamy sauce made from coconut milk and cashews. With loads of flavour from ginger, garlic, and a hint of lime, this stir fry is delicious and can be served over rice, noodles, or even quinoa.

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’

Health benefits

The massive variety of seasonal vegetables is enough to make this Stir Fry a very healthy meal loaded with fibre, vitamins, minerals and antioxidants. The cashew nuts add good fats and protein. The lime juice, zest and also the ginger and garlic support immune function. The tofu is a great protein source for vegetarians.

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.

Ingredients

For this gluten-free recipe, you’ll need fresh ginger, garlic cloves, coriander, (cilantro), lime, fish sauce, canned coconut milk, toasted cashews, mushrooms, carrots, broccoli, cauliflower, snow peas, red capsicum, and firm organic tofu (optional). A garnish of coriander leaves and sliced spring onions finishes it off beautifully.

How to make creamy Thai stir-fried vegetables

To make the stir fry sauce, process the ginger, garlic, chilli, coriander, lime zest and juice, fish sauce, coconut milk, and half the cashews in a blender until smooth. Warm the sauce on low heat, then set aside. In a wok, stir-fry the vegetables over a medium high heat starting with shiitake mushrooms, followed by carrots, broccoli, cauliflower, snow peas (or sugar snap peas), and capsicum (bell peppers). Mix with the warmed sauce, then serve as is or over rice or noodles, garnished with the remaining cashews, coriander and spring onion (green onions).

If you own a Thermomix, we’ve also included Thermomix instructions for this recipe.

Serving suggestions and how to store

Serve this stir fry over rice, noodles, or zoodles and top with fresh coriander and cashews. Leftovers can be stored in the fridge or freezer in an airtight container for easy meal prep. Just reheat on low heat until warmed through.

Vary this Thai vegetable stir fry to suit your needs

For a soy-free version, replace tofu with chicken, or simply omit it. To make it nut-free, swap the cashews for sunflower seeds. Vegetarians or vegans can replace fish sauce with sea salt. You can also skip the garlic and add extra ginger for a garlic-free version. You could also swap the coriander for thai basil if you’re not a fan.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.

For more delicious, easy to make vegetarian meals, click HERE.

Thai veggie stir-fry - This Thai Vegetable Stir Fry is an easy to make, super tasty vegetarian (vegan) meal that the whole family will love. Recipe includes Thermomix method.
Print Recipe
4.94 from 16 votes

Thai Vegetable Stir-fry

A quick to make, super tasty stir-fry sauce. It has such a beautiful flavour that will make your veggies shine. Gluten, grain and dairy-free. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Servings: 4

Ingredients

  • 1 tbsp ginger root -peeled (approx. 5 cm)
  • 2 clove/s garlic
  • 1 red chilli/s (optional)
  • ½ bunch/s fresh coriander leaves -and stems
  • 1 lime/s -juice and zest
  • 1 tbsp fish sauce
  • 250 ml canned coconut milk (1 cup)
  • 150 g raw cashew nuts (1 cup) toasted
  • 75 g mushrooms (I used shiitake), sliced (1 cup approx.)
  • 2 carrot/s -sliced
  • 1 broccoli -broken into florets
  • ½ cauliflower -broken into florets
  • 10 snow peas (or green beans)
  • 1 red capsicum/s -sliced
  • 180 g firm organic tofu -cubed (optional)
  • ½ bunch/s fresh coriander leaves -to garnish
  • 2 spring onion/s -sliced, to garnish

Instructions

  • In a food processor or powerful blender, process the ginger, garlic, chilli and coriander (leaves and stems) to a fine paste. If using a Thermomix 10 seconds, speed 7.
  • Add the lime zest, juice, fish sauce, coconut milk and half the cashew nuts. Process until it forms a smooth sauce and put half the sauce in a small pot over a low heat to warm (don't let it boil). Taste and adjust the balance of flavours (it should be pretty good, but best to check). If using a Thermomix 20 seconds, speed 8. Then heat 5 minutes, temp 90, speed 2.
  • Now prepare and cook your vegetables.
  • Heat a little oil (I use coconut or macadamia nut oil) in a wok or large frypan over a high heat. Add the mushrooms and cook for one minute stirring constantly. Add the carrot, broccoli and cauliflower and stir for a minute then add the snow peas, capsicum and tofu.
  • Cook, stirring for another minute or so then take off the heat.
  • In a big mixing bowl combine the warmed sauce and vegetables (so the vegetables are covered in sauce).

Serve

  • Serve as is or over noodles, zoodles, rice or quinoa and garnish with the remaining cashew nuts.

Make-ahead

  • Re-heat in a pot over a low heat until just hot.

Store

  • The leftover sauce (or finished dish) are perfect to refrigerate or freeze in a jar or airtight container for your next, fast stir fry. You can of course use all of the sauce if you like your stir-fry saucy!

Notes

Soy-free

Feel free to replace the tofu with cooked chicken  (I often use left over roast chook). Replace the tamari with coconut aminos and sea salt.

Nut-free

Replace the cashews with the same amount of sunflower seeds.

Vegetarian and vegan (and seafood-free)

Replace the fish sauce with a teaspoon of sea salt. 

Legume-free

Replace the tofu with chicken or simply omit it.

Garlic-free

Replace the garlic with an extra 2cm piece of ginger. 

Safe, non-stick Wok (minus toxic teflon)

I own the Solidteknics 30cm Dual Handle wok - my most used and favourite piece of cookware. I also use it for cooking pasta dishes, it's the perfect size and shape. Click HERE to shop for their great range of non stick cookware (that lasts a life time - legit!).
 
 

I'd love your feedback on this delicious staple. Post a comment or rate this recipe.