About this recipe
Stir frys are perfect when you’re short of time but in need of a really flavoursome, balanced meal. By using lots of different coloured veggies, you are packing in the fibre and getting a wide range of different vitamins and minerals.
Trying to incorporate several different colours of vegetables into your dishes is a great way to include different nutrients into your diet – it also makes your meals look pretty great too!
Delicious with chunks of firm tofu or black beans.
Photo Credit: Hope Pointing
½ Tbsp coconut oil
250g Mushrooms, sliced
1 Pepper, cut into chunks
2 Cloves garlic, finely chopped
A thumb sized piece of ginger, finely chopped
200g Green beans, halved
1 Carrot, julienned or ribboned using a potato peeler
2 Tbsp sesame seeds
2 Tbsp soy sauce / tamari
1 Tbsp brown sugar
1/2 Tbsp white wine vinegar
1/2 Tbsp cornflour
5 Tbsp water
Rice or noodles to serve
In a non-stick frying pan heat the oil on medium-high heat, add in the peppers and mushrooms and cook for about 5 minutes until beginning to soften.
Next add in the finely chopped ginger and garlic along with the green beans & cook for a further few minutes.
Meanwhile, make the sauce by combining all the ingredients in a small bowl and give it a good mix; ensuring that there are no lumps of cornflour.
Add the sauce to the pan along with the strips of carrot and the sesame seeds. Cook for a final 2-3 minutes, stirring well whilst the sauce thickens and nicely coats all the vegetables. You want the vegetables to be cooked, but still have a little bite.
Finish with a grinding of black pepper and serve with rice or noodles.