Healthy Stir-Fry

AuthorAnnabelle
RatingDifficultyBeginner

A delicious stir-fry full of flavour and goodness and a great way to use all of the veggies in the fridge!

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Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins
Rice
 1 ½ cups brown rice
 3 cups water or vegetable broth
 1 clove garlicminced
Spicy Lemongrass and Garlic Sauce
 ½ cup vegetable broth
 ½ cup Tamari
 2 cloves garlicminced
 1 tsp fresh lemongrassminced
 1 limejuiced
Stir-Fry
 2 tbsp coconut oil
 1 small white onionfinely sliced
 2 cloves garlicminced
 2 tsp gingerminced
 150 g Enoki or Shiitake Mushroomschopped
 ½ cup snow peas
 ½ bunch asparaguscut into 1/2
 2 carrotssliced
 ½ bunch kalecut into ribbons
 100 g baby corn
 1 handful mung bean sprouts
What are we cooking today?
1

A meal for any time of the day that is filling but of all the good things.

Super simple and versatile. The vegetables outlined are a suggestion but just about anything goes.

Getting started
2

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 20 minutes.

3

In a small saucepan combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.

4

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

5

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of spicy lemongrass sauce and then top with sprouts.

Annabelle's tips
6

To change it up, add a protein if you wish, eg. chicken, beef or salmon.

Ingredients

Rice
 1 ½ cups brown rice
 3 cups water or vegetable broth
 1 clove garlicminced
Spicy Lemongrass and Garlic Sauce
 ½ cup vegetable broth
 ½ cup Tamari
 2 cloves garlicminced
 1 tsp fresh lemongrassminced
 1 limejuiced
Stir-Fry
 2 tbsp coconut oil
 1 small white onionfinely sliced
 2 cloves garlicminced
 2 tsp gingerminced
 150 g Enoki or Shiitake Mushroomschopped
 ½ cup snow peas
 ½ bunch asparaguscut into 1/2
 2 carrotssliced
 ½ bunch kalecut into ribbons
 100 g baby corn
 1 handful mung bean sprouts

Directions

What are we cooking today?
1

A meal for any time of the day that is filling but of all the good things.

Super simple and versatile. The vegetables outlined are a suggestion but just about anything goes.

Getting started
2

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 20 minutes.

3

In a small saucepan combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.

4

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

5

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of spicy lemongrass sauce and then top with sprouts.

Annabelle's tips
6

To change it up, add a protein if you wish, eg. chicken, beef or salmon.

Healthy Stir-Fry
AuthorAnnabelleCategory, , , DifficultyBeginner
Rating
Yields1 Serving
Prep Time20 minsCook Time25 minsTotal Time45 mins

Ingredients

Rice
 1 ½ cups brown rice
 3 cups water or vegetable broth
 1 clove garlicminced
Spicy Lemongrass and Garlic Sauce
 ½ cup vegetable broth
 ½ cup Tamari
 2 cloves garlicminced
 1 tsp fresh lemongrassminced
 1 limejuiced
Stir-Fry
 2 tbsp coconut oil
 1 small white onionfinely sliced
 2 cloves garlicminced
 2 tsp gingerminced
 150 g Enoki or Shiitake Mushroomschopped
 ½ cup snow peas
 ½ bunch asparaguscut into 1/2
 2 carrotssliced
 ½ bunch kalecut into ribbons
 100 g baby corn
 1 handful mung bean sprouts

Directions

What are we cooking today?
1

A meal for any time of the day that is filling but of all the good things.

Super simple and versatile. The vegetables outlined are a suggestion but just about anything goes.

Getting started
2

Mix the rice, garlic and broth in a pot over high heat. When the broth comes to a boil, turn heat down to a simmer and cover. Cook until all the liquid has been soaked in the rice for about 20 minutes.

3

In a small saucepan combine all the ingredients for the spicy lemongrass sauce and simmer for 5 minutes to let the flavours meld. Remove from heat.

4

In a wok or large pan with sides, heat coconut oil and add garlic, ginger and onions. Let simmer until brown. Add a little more oil if needed and toss in all of your veggies (except the sprouts). Give them a good mix and cover your pan so the veggies can steam. Steam for 5-10 minutes depending on how “al dente” you want your veggies.

5

Scoop a large spoonful of rice into a bowl; add a generous helping of veggies, a spoonful of spicy lemongrass sauce and then top with sprouts.

Annabelle's tips
6

To change it up, add a protein if you wish, eg. chicken, beef or salmon.

ShareSave

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Become a Mover Member today to enjoy tips and tricks on living your best life. Your account will give you free access to amazing recipes which you can save and rate, eating plans and easy to follow workout routines to help you move with confidence.
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