Vegetable Stir Fry
A 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 matchsticks1 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
Mix the tamari, tomato purée, garlic, ginger and vegetable stock, then set
aside.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.
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.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).