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 (all home delivered), click HERE to take a look.
Thai Vegetable Stir-fry
- 5 cm ginger root -peeled
- 2 cloves garlic
- 1 red chilli (optional)
- Handful fresh coriander leaves -and stems
- 1 lime -juice and zest
- 1 tbsp fish sauce
- 250 ml coconut milk (1 cup)
- 150 g raw cashew nuts (1 cup) toasted
- 1 cup mushrooms (I used shiitake), sliced
- 2 carrots -sliced
- 1 broccoli -broken into florets
- ½ cauliflower -broken into florets
- Handful snow peas (or green beans)
- 1 red capsicum -sliced
- 180 g firm organic tofu -cubed (optional)
- Handful fresh coriander leaves -to garnish
- 2 spring onions -sliced, 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 refridgerate or freeze in a jar or aritight container for your next, fast stir fry. You can of course use all of the sauce if you like your stir-fry saucy!
Soy-freeFeel free to replace the tofu with cooked chicken (I often use left over roast chook).
Nut-freeReplace 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-freeReplace the tofu with chicken or simply omit it.
Garlic-freeReplace the garlic with an extra 2cm piece of ginger.
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I'd love your feedback on this delicious staple. Post a comment or rate this recipe.