Vegetable Stir Fry

A vegetable stir fry is such an easy mid-week dinner option. Adding fresh ginger can aid digestion, relieve constipation and reduce inflammation. It’s an all-round winner ingredient. Add your choice of protein (see pages 152–3 from my book).

Taken from my book ‘Eat Right, Lose Weight’ which helps you discover your metabolic type.

Serves 4 – All Metabolic Types (Di, I, C, De, T, O, S)

Ingredients

• 3 tbsp tamari

• 1 tbsp tomato purée

• 1 garlic clove, minced

• 1cm piece of fresh ginger, peeled and grated

• 100ml vegetable stock

• 1 tsp coconut oil

• 1 red chilli, deseeded and thinly sliced

• 4 spring onions, cut into 4cm lengths

• 1 red pepper, deseeded and cut into thick matchsticks

• 1 yellow pepper, deseeded and cut into thick matchsticks

• 1 carrot, peeled and cut into matchsticks (omit for insulin types, replace with another
  courgette)

• 70g Tenderstem broccoli, each stalk cut into 3 pieces

• 1 courgette, cut into thick matchsticks

• 80g mangetout

Method

1. Mix the tamari, tomato purée, garlic, ginger and vegetable stock, then set aside.

2. Heat the coconut oil in a wok or large frying pan over a high heat. Add the chilli, spring onions, peppers, carrot, broccoli, 2 tablespoons of water and stir-fry for 4 minutes.

3. Add the courgette and mangetout and cook for another 4 minutes, or until the vegetables are cooked but still crisp. Add the sauce and toss together. Cook for another minute to
   heat the sauce through.

4. Serve with your chosen protein. Optional carb: add cooked basmati or wild rice with the courgette and mangetout. (For all optional carb weights, please see page 154 of my book).