Sweet Ginger and Mushroom Stir-fryPosted in Food on February 11, 2016
It was the first thing I cooked as a teenager out of home, but I still think stir-frys are great for when you are limited with time but want to get a range of vegetables into your daily consumption. I love the shiitake mushrooms but if you are not a fan you can always change these for tempeh or chickpeas for another form of protein.
- 1 onion, thinly sliced
- 2-3 teaspoons of sesame oil
- 1 red capsicum, thinly sliced and cut in half
- 100 grams of fresh shiitake mushrooms
- 200 grams of snow-peas
- 1 bunch of Chinese broccoli
- 400 grams of rice noodles
- half red chilli, seeds removed and chopped
- 3 tablespoons of fresh grated ginger
- 6 tablespoons of tamari
- juice of 1 fresh lime
- 3 tablespoons of coconut nectar ( or another natural sweetener)
- 1/4 cup of Thai basil leaves
Put the rice noodles into a bowl of boiling water and leave for 5 minutes covered
Heat the sesame oil in a wok and add the onion, chilli and ginger for a couple of minutes to soften
Add the vegetables and mushrooms, cook for 3-5 minutes. Remove the water from the noodles and add them to the wok, stirring them through.
Add the lime, tamari, coconut nectar and basil leaves. Mix through. Serve straight away.