Thai Vegetable Stir-fry
Servings: 4
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.
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!