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.
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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.
- 5 cm 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
- 250 ml (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
In a food processor or powerful, process the ginger, garlic, chilli and coriander 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.
The leftover sauce is perfect to freeze in a jar for your next, fast stir fry. You can of course use all of the sauce if you like your stir-fry saucy!
Feel free to replace the tofu with cooked chicken (I often use left over roast chook).
Replace the cashews with the same amount of sunflower seeds.
Replace the fish sauce with a teaspoon of sea salt.
Replace the tofu with chicken or simply omit it.
Replace the garlic with an extra 2cm piece of ginger.
Safe, non-stick Wok (minus toxic teflon)
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I'd love your feedback on this delicious staple. Post a comment or rate this recipe.