vibrant low carb Stir fry
I love mixing it up with this stir fry:
4 small, or 3 large portions:
flavour paste:
1 whole red chilli
1/2 inch fresh ginger
-slice, then pound in a mortar and pestle, then mix in:
2 teaspoons fish sauce
juice of half a lime
2 tablespoons soy sauce
about 5 tablespoons of stock
ingredients
1 sweet potato peeled and thinly sliced
1 courgette halved lenghtways then thinly sliced
1 head chinese leaf chopped
3 spring onions (scallions) thinly sliced
1 carrot very thinly sliced
1 red pepper in strips
handful of cashew nutes
coriander (cilantro) and soy sauce to garnish
Cooking:
Pre cook the thin sweet potato slices either e.g a hot oiled griddle for about 5-10 minutes until starting to soften, then drop them in the bowl of flavour paste to marinade for however long you want (I use the time taken to prep the other ingredients)
heat about 3 tablespoons of coconut oil in a wok, then throw in the cashews for about 30 seconds, then add the flavour paste, immediately followed by the sweet potato. Stir for 30 seconds then add the carrot. Stir for 1 minute then add everythign else. Stir for 3 minutes. Splash with soy and torn coriander leaves.
Variations
Sub out cashews for peanuts. Add tofu at the last minute. Add mixed seeds or chilli flakes or crispy seaweed flakes.
Swap any veg with your favourite. Sugar snap peas work well, as do frozen peas.
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