A Nutritionist’s Favourite Veggie Stir Fry
    Servings Prep Time
    4servings 15minutes
    Cook Time
    5minutes
    Servings Prep Time
    4servings 15minutes
    Cook Time
    5minutes
    Ingredients
    • 1tbsp coconut oil
    • 1 chilli
    • 1medium sized 1 leeksliced in half lengthways and chopped to half moons
    • 3cloves garlic – sliced
    • 1/2head Chinese lettuce, sliced to strips
    • 1 red pepper, sliced
    • 1inch fresh ginger, grated
    • 200grams Shitake mushrooms, chunkily sliced
    • 1large carrot, sliced in .5cm moons
    • 4stems purple sprouting broccolli, chopped
    • 2heads gem lettuce leaf
    • Any cooked meat, fish, seafood or tofuoptional
    • 2tbsp Korean kimchi
    • 1tbsp soya sauce
    • 1handful toasted seasame seeds
    Instructions
    1. Heat the wok on high, add the coconut oil
    2. When oil is really hot, add leek, pepper, carrot, broccoli and mushroom and toss in wok for a minute or two until vegetables start to sweat
    3. Add chilli, garlic, Chinese lettuce, ginger and chicken if using.
    4. Toss all in wok until vegetables are hot and softened for another minute or two
    5. Just as veggies are cooked splash with soya sauce and add sesame seeds
    6. Serve with gem lettuce on each plate (you can use the lettuce to make delicious small stir fry parcels!) and the option of a korean kimchi pickle!