Pink Thai Stir Fry
06 July 2015
Stir fry dishes are just the best when you are in a rush and have to get dinner on the table quickly. I often turn to stir-frys when my weeks are very busy. They really are a great way to get loads of healthy nourishment in one simple meal, and they taste great too! This Thai inspired stir fry is made with beetroot which offers a sweet and fragrant flavour,and beautiful pink colour . Packed with vitamins and minerals, and immune boosting spices this stir-fry is perfect for keeping you healthy and strong during the cold months.
Prep Time: 20 minutes
5 carrots –cut into julienne strips
2 beetroot bulbs – cut into julienne strips
2 cups green beans – roughly chopped
1 cup frozen green peas
4 free range chicken breasts – cut into strips
1 tsp. ginger
1 tsp. garlic
1 tbsp. soy sauce / tamarind sauce
1 tbsp. sesame seed oil
1 tsp. coconut oil
1 tsp. green curry paste
1 tsp. raw honey / stevia
1 tsp. natural sugar-free peanut butter
1 punnet bean sprouts
1 punnet micro greens
1 tbsp. sesame seeds
Place coconut oil in large wok and allow to heat up on medium heat
Add garlic, ginger and green curry paste to wok and sauté for 1 minute on high heat
Reduce to medium heat. Add chicken strips to wok and fry for 5 minutes until chicken is nearly cooked through
Add carrots, beetroot, green beans, peas and sprouts, soy sauce, sesame oil, peanut butter and honey to chicken and fry altogether for 5 minutes. Do not overcook vegetables. Allow for them to still be crunchy as this adds great texture to this delicious dish.
At the last minute add microgreens to wok and mix into stir fry. Leave a small bunch of microgreens for garnishing.
In a small shallow frying pan, dry toast 1 tbsp sesame seeds for 1 minute watching closely.
Remove from heat
Sprinkle with sesame seeds and garnish with microgreens
Enjoy as is, with quinoa, brown rice or zucchini noodles.
Yours in Health Always,