| Prep Time | 15 - 20 minutes |
| Cook Time | 5 minutes |
| Passive Time | 0 |
| Servings |
servings
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- ¼ cups Tamari (organic wheat-free soy sauce) (or use soy-free Coconut Aminos)
- ¼ cup Grapeseed Oil
- 2 tbsp Coconut Blossom Sugar (or Rice Malt Syrup/Maple Syrup or Raw Honey)
- 2 nobs Ginger (1 inch / 2 cm nobs)
- 2 cloves Garlic
- 1 large Red / Green Chillies (with seeds = spicy, without seeds = less spicy)
- ½ cup Thai Basil leaves (fresh, chopped)
- ½ cup Vegetable Stock
- 2 tsp Potato Flour (or 1 tsp Potato Starch)
- 4 Spring Onions (save the green part of the leaves for fresh garnish topping)
- ½ small Red Onion
- 1 cup Red Cabbage
- ¼ Red Capsicum / Bell Pepper
- ¼ Yellow Capsicum / Bell Pepper
- ¼ Green Capsicum / Bell Pepper
- ¼ head Broccoli
- ¼ head Cauliflower
- 3 small Baby corn
- 6 Snap Peas
- 2 small Zucchini
- ¼ cup Cashew Nuts (½ toasted, ½ raw)
- 4 sprigs Thai Basil (fresh, for garnish)
- ¼ head Broccoli Flowers (raw Broccoli flowers shaved from Broccoli head)
Ingredients
Stir-fry Sauce Thickener
Your choice of Stir-Fry Veg
Toppings
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- Grate Ginger and finely chop Garlic and Chillies and then combine with the Coconut Aminos / Tamari (Soy Sauce alternative), Oil and Coconut Sugar. Blend until smooth. Pour into a sealable glass jar and set aside. [Keep the fresh Thai Basil separate from sauce]
- Mix the Veggie Stock and Potato Starch together and set aside.
- Chop the Cashew Nuts and slightly dry toast half of the Nuts in a pan. Allow to cool before adding back in with the un-toasted nuts. Set aside.
- Chop the Spring Onions and Red Onion and add half the Cashew Nuts in a pan, and cook together for 2-3 minutes with a little Grapeseed Oil until onions are slightly browned. Set aside.
- Chop the remainder of the stir-fry veggies of your choice and combine/mix up together in a large mixing bowl.
- Stir-fry Sauce portion per person - mix 2 tbsp of the Stir-Fry sauce together with 1 tbsp of Veggie Stock (with Potato Flour/Starch). Plus, ¼ portion of the fresh chopped Thai Basil leaves.
- Cooking - If you don’t have a large wok, for best results, I prefer to cook each person’s dish separately in a stainless steel pan to cook veg quick while still keeping them crispy. Add a little Grapeseed or Coconut Oil to the wok/pan on high heat and wait until it heats up (1-2 min). Then quickly add Stir-fry Veg, cooked Onion and Stir-fry Sauce portion, stirring/flipping in the pan often. Cook for 2-3 minutes. Remove from heat before veg starts to get soft
- Serve and drizzle with the remaining Nuts and top with your choice of toppings.
* I make big batches of the Stir-fry sauce at a time. It keeps well for weeks in a sealed jar in the fridge. Basically you can use any veggies, and cook with the sauce to quickly whip up an easy Stir Fry dinner on those busy weekdays.
*Soy Sauce alternatives - soy is best avoided for many reasons. Most soy is GMO. Even organic soy can cause issues. Also, many soy products have wheat/gluten which adds to the list of reasons to avoid it if you can. 1st best choice is Coconut Aminos if you can get it. 2nd best choice would be Liquid Aminos or Tamari which are wheat-free/gluten-free soy sauces.
Clean Eating Tips to remember:
*Stainless Steel and Ceramic or Glass Cookware are the safest materials to cook in with the least amount of leaching into food when heat is applied. A high quality set of cookware is essential and will last a lifetime - and a longer lifetime at that because of it.
*Stainless Steel, Food-grade Silicon or Wooden Cooking Utensils are the safest materials to cook with with the least amount of leaching into food when heat is applied.
*My ½ Toasted / ½ Raw Philosophy for Nuts & Seeds:
Toasted - for flavour
Raw - for nutritional value
*Olive Oil - it’s best not to cook with Olive Oil, always consume raw. Best to drizzle Olive Oil over food just before serving. It’s better to avoid cooking with Olive Oil as it is a delicate oil and is damaged and becomes harmful to ingest when heated.
*Better oils for cooking with have a higher smoke point/less free radical forming when heated— Coconut Oil, Macadamia Oil and Grapeseed Oil