Ginger Vegetable Stir-Fry
- Coconut or sesame oil and 2 tbsp of water for steam-frying
- 150g-300g organic chicken breast (diced) or å_ dozen prawns or scallops (optional for non-vegetarian ‰ÛÒ you choose)
- 1 tbsp fresh ginger, grated
- 1 clove garlic, minced (or smashed)
- 75g broccoli flowerets
- 1 stalks celery, chopped
- 75g green cabbage, or spring greens shredded
- 4 medium mushrooms, chopped
- 1-2 tsp tamari (Japanese soy) sauce, plus extra tamari for serving
- 75g raw cashews, chopped
- 40g fresh coriander, chopped
- 1 tsp pumpkin seeds
- 1 tsp sunflower seeds
- 1-2 tsp white sesame seeds
- 190g of cauliflower mash (see sides) or 2 handfuls of bean sprouts for serving.
- Heat oil in a wok or large frying pan; add garlic, ginger and tamari and shallow fry until the aromas fill the kitchen.
Add the broccoli and cabbage or spring greens with 1 tbsp water and steam fry until vegetables start to soften. Remove from the pan and rest on a separate plate (you will add these back later)
If using chicken, add now along with 1 more tbsp water to speed up the cooking process. Stir-fry until chicken starts to brown. Cover with a lid and the steam fry to cook the chicken faster.
If using prawns or scallops instead, add these to the wok once the greens are removed but they won‰۪t take as long to steam fry as the chicken. With your protein near cooked, add mushrooms, celery, cashews and seeds and saut̩ with your protein (if using).
When the mushrooms soften (but not wilt!) and cashews start to soften and soak up the flavours, its time to add the greens back in.
Heat through and serve as it is or upon a bed of mashed cauliflower/bean sprouts.