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Springtime stir-fry recipe
Springtime stir-fry recipe
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spring veggie stir-fry bursting with vibrant flavors.
Ingredients:
  • 60ml coconut oil
  • 200g cup mushrooms, thickly sliced
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 225g sugar snap peas, trimmed
  • 1 celery stick, thinly sliced
  • 20.00 ml minced garlic
  • 20.00 ml ginger paste
  • 1 long red chilli or jalapeño chilli, thinly sliced (optional)
  • 120g baby spinach leaves
  • 75g cashew
  • 1 large spring onion, thinly sliced
  • 125.00 ml coriander leaves
  • 6.00 gm sesame seeds, toasted
  • 60ml tamari
  • 5.00 gm cornflour
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil
Instructions:
  • Prepare the stir-fry sauce by mixing the tamari or soy sauce, cornflour, vinegar, and oil in a sealed screw-top jar. Shake vigorously until well combined.
  • - Preheat a wok or large frying pan over high heat and add coconut oil along with mushrooms. Allow to cook without stirring for 1 minute. - Use 2 wooden spoons to incorporate asparagus, sugar snap peas, and celery. Cook, stirring occasionally, for 2 minutes. - Add garlic, ginger, and chili (if preferred), and continue to cook for 2 more minutes until fragrant, stirring occasionally.
  • Toss spinach into the wok or pan and cook, stirring, until wilted, approximately 1 minute. Introduce cashews and stir-fry sauce, then simmer while stirring until well mixed.
  • Garnish the stir-fry mixture with fresh spring onion, fragrant coriander, and toasty sesame seeds.

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