The other day I was so exhausted that I didn’t have a clue what to cook. It was one of those days that, 2 years ago, we would have reached for the phone and called the takeaway. As this is no longer an option my patient husband went through what we had in the fridge and decided on stir-fry. Yes! That was great! Like takeaway but not…
So I got to orchestrate and he got to do the chopping and stirring. The result was so delicious that we will definitely be repeating it, and the kids loved trying to shovel it from their bowls into their mouths using chop-sticks 🙂
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Ingredients
- 1 tbsp extra virgin coconut oil
- 1 small head brocolli
- 2 carrots
- 1 pepper we had a yellow one
- 1 225g tin bamboo shoots
- 1 clove garlic
- 1/16 tsp Chinese five spice I used a tiny amount of this as my kids don't like spice, but feel free to use more!
- 3 tbsp coconut aminos
- 3 tbsp coconut water I had this left in the fridge so used it up, feel free to use water instead
- 1 cup raw cashew nuts optional
Ingredients
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Instructions
- Cut the brocolli into small florets so that it can stir-fry easily. Julienne the carrots and cut the pepper into strips.
- Melt the coconut oil in a wok or large frying pan and start to stir-fry the brocolli. Reduce the heat and pop the lid on for 5 minutes to start to soften a little.
- Add the rest of the vegetables and the chinese five spice and stir fry for another 2 minutes.
- Add the coconut aminos and coconut water (or just water) and stir fry until the veggies are done to your liking. If the liquid has all evaporated then add another tbsp of water whenever you need to.
- Meanwhile fry the cashew nuts on a medium heat in a little coconut oil with salt and black pepper. These won't take long at all to get a little colour, then turn off the heat to prevent burning.
- Serve the stir-fry over brown rice and sprinkle the cashew nuts over if desired. I can't eat them but the rest of the family love them!