Asian Vegetable Stir fry

We sent this Asian stir fry recipe out as an email recently after our founder had announced that he was rethinking part of his diet.

Why give up eating fish?

This was  after reading the first part of David Attenborough’s new book “A Life on Our Planet”.

Our fish stocks have been depleted so far that it is only sensible to stop eating fish particularly processed or farmed fish.

Eating grass fed meat is better

But eating grass-fed meat can be looked at again as encouraging a sustainable way of regenerative farming.

It will be expensive and you shouldn’t be looking to have it other than once or twice a month.  But it is a viable option.

But still much more viable are vegetables so we put together a great Asian stir fry with both Indian and Chinese undertones.  Not with chilli but you can add this if you fancy it.

We’ve gone for turmeric, tamari and fish sauce.   Enjoy!

Ingredients (Preparation time 20 minutes)

4-5 tbsp coconut oil
3 cloves garlic
2-3 cm ginger
1 turmeric root
1/2-1 raw chilli (optional to taste)
1 medium onion
2 medium carrot (chopped thinly)
200g baby corn
1 large red bell pepper
200g sprouting broccoli (or any kind)
1 medium courgette
400-500g of greens (spinach, collard, cabbage)
50g coriander
1 tbsp of organic fish sauce
2-3 tbsp organic tamari

Cooking method (cooking time 15 minutes)

Try using a wok and heating to medium heat initially placing finely chopped garlic, ginger and turmeric into the coconut oil (2-3 tbsp).

Simmer for 2 minutes and add the onions for another 3 minutes.  Then start adding the vegetables that take the longest first.

Usually this is the carrots.  Then follow the order in my list above other than for the greens.

I tend to just chop these ingredients first (spices and carrots) and then add the rest one at a time as soon as it is chopped.

Making an area in the middle so the next chopped item can cook on the highest heat for a few minutes whilst the next ingredient is being chopped.

Before adding the next vegetable give the mixture a good stir.

Separately, I set aside the roughly chopped greens and braise in a heavy bottomed saucepan or frying pan again using coconut oil (1-2 tbsp).

Place on a high heat and add the greens a handful at a time until it starts to wilt and then add more, stirring the whole time.

It may pop and burn on the edges but is ready when fully wilted and al dente.

Add the greens to the vegetable mix, stirring in the two together and simmer for a couple of minutes.

Serve with rice or some normal or black rice noodles. Asian stir fry recipe, Delicious!