Ingredients
- 1/2 cup uncooked basmati rice.
- 1 clove garlic, crushed.
- juice of 2 limes.
- 1 tablespoon tamari.
- 1 tablespoon coconut oil.
- 1 small (100g) red onion, finely sliced.
- 4cm piece of ginger, cut into matchsticks.
- 1 small (170g) red capsicum, sliced.
- 1/2 cup finely sliced button mushrooms.
- 1 small (250g) head of broccoli, cut into florets.
- 50 g snow peas, trimmed.
- 1 bunch Pak choy, washed, ends trimmed.
- 1/2 cup coriander leaves.
- 1/2 cup cashews.
Directions
- 1. Cook rice according to packet directions. Drain.
2. Meanwhile, combine garlic, lime juice and tamari. Set aside.
3. Heat coconut oil in a large wok. Add onion and ginger and stir fry for 2 minutes, or until softened. Add capsicum, mushrooms and broccoli. Stir fry for 2 minutes.
4. Add tamari mixture. Stir fry for a further 1 minute then add snow peas, Pak choy and herbs and stir until just wilted.
5. Divide rice and stir-fry between a plate and a container. Sprinkle with cashews. Place container in the fridge to enjoy for lunch tomorrow.
Note
Paleo option: You can serve this with quinoa instead of rice if you prefer.
Here is a tasty and vegetable filled Lime and Ginger Stir-Fry that will satisfy many mouths.
Ingredients
- 1/2 cup uncooked basmati rice.
- 1 clove garlic, crushed.
- juice of 2 limes.
- 1 tablespoon tamari.
- 1 tablespoon coconut oil.
- 1 small (100g) red onion, finely sliced.
- 4cm piece of ginger, cut into matchsticks.
- 1 small (170g) red capsicum, sliced.
- 1/2 cup finely sliced button mushrooms.
- 1 small (250g) head of broccoli, cut into florets.
- 50 g snow peas, trimmed.
- 1 bunch Pak choy, washed, ends trimmed.
- 1/2 cup coriander leaves.
- 1/2 cup cashews.
Directions
- 1. Cook rice according to packet directions. Drain.
2. Meanwhile, combine garlic, lime juice and tamari. Set aside.
3. Heat coconut oil in a large wok. Add onion and ginger and stir fry for 2 minutes, or until softened. Add capsicum, mushrooms and broccoli. Stir fry for 2 minutes.
4. Add tamari mixture. Stir fry for a further 1 minute then add snow peas, Pak choy and herbs and stir until just wilted.
5. Divide rice and stir-fry between a plate and a container. Sprinkle with cashews. Place container in the fridge to enjoy for lunch tomorrow.
Note
Paleo option: You can serve this with quinoa instead of rice if you prefer.