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. There are more vegetables in this stirfry than meat in this recipe, making it a great choice to boost your vegetable intake for the day. Flavoured with a salty,…
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….
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…
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.
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.
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.
Asian Mushroom Stir-fry
- 3 free-range or organic 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
- 60 ml tamari (¼ cup) -or coconut aminos
- 1 tbsp mirin
- 1 tsp sesame oil
- 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.
- 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.
- Re-heat by stir-frying in a wok or pan with a splash of broth or water.
- Store in an airtight container in the fridge.
Egg-free and veganReplace 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-freeChoose the coconut or liquid aminos instead of the tamari.
Garlic-freeReplace the garlic with a tablespoon grated ginger.
Onion-freeOmit the spring onion. Replace with a finely diced small chilli if you like.
Sesame-freeOmit the sesame seeds and replace the sesame oil with macadamia nut oil.
Coconut-freeCook the veggies in butter or ghee.
Gluten-freeTrue 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.
Rebuilding this gorgeous new website was a mammoth task but something I was determined to do well. It’s been a couple of weeks since ‘the launch’ and I hope you are loving what your seeing here and finding it easy to navigate through all this goodness.
The best part about having to reformat every post and recipe is it gave me the chance to see the areas that I needed more variety. 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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit any specific dietary requirements.
Pork and Vegetable ‘Menudo’ Stir-fry
- 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 stock or bone broth (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
- Rice, quinoa or cauliflower rice (to serve)
- 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 immediately with brown rice or cauliflower rice.
- Re-heat in a pot over a low heat until just hot.
- Store in an airtight container in the fridge.
- Can also be frozen.
Different vegetablesThese 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 meatThis would also be yummy with chicken or turkey mince.
Vegetarian and veganSubstitute 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-freeReplace the onion with a small fennel bulb and the garlic with a 1 cm piece of ginger, finely grated.
Seafood-freeReplace the fish sauce with a generous pinch of sea salt.
TipLeftovers 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.
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.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit many specific dietary requirements.
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (and home delivered), click HERE to take a look.
Thai Vegetable Stir-fry
- 5 cm ginger root -peeled
- 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
- In a food processor or powerful blender, process the ginger, garlic, chilli and coriander (leaves and stems) to a fine paste. 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). 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 as is or over noodles, zoodles, rice or quinoa and garnish with the remaining cashew nuts.
- Re-heat in a pot over a low heat until just hot.
- 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!