Veggie Stir Fry

admin — Fri, 12 Mar 2021 14:37:20 +0000

This is a simple dish to create and the sauce you can use again and again for future dishes. Full of amazing simple and starchy carbs that really nourish the body and brain, the flavours are incredible and when you are cooking this your taste buds will set your mouth watering. I love this colourful, nutrient rich, IBS busting dish sent in by Glorious Food client, Jane.

*Amounts are for two people but if you live on your own it is even better as you’ll have seconds for lunch tomorrow!

Veggie Stir Fry

Servings2 people

Prep Time10 minutes

Cook Time10 minutes

Ingredients

1/2medium Courgette
1/2medium Red Pepper
1medium pak choi
4-5halves baby corn
1large handful bean sprouts
2handfuls Sugar Snap Peas
2tablespoon sesame seed oil
2blocks vermicelli rice noodles
1tablespoon sesame seedsto be toasted

sauce (stir in a jar)

4tbsps soy sauce
1whole lime Lime Juice
1large handful chopped corianderhalf for the sauce, half for garnish

Chilli Paste (mixed in a bowl)

1finely chopped fresh chillican use more for extra spice
1tsp fresh ginger paste
1tsp fresh lemongrass paste
1/2tsp fresh garlic pasteoptional if not a known IBS allergen

Instructions

Chop the veg into chunks as desired.
Toast the seeds in a non-stick pan, no oil required, for a couple of minutes until browned and smelling amazing!
Heat the sesame oil in a wok / large fry pan add the chilli paste.
Throw in the veg with as much sauce as you want.
Soak the noodles to separate them in a bowel of water, then drain and leave to one side.
To make the sauce, chop the coriander finely add the soy and lime juice and stir.
Once the veg is almost cooked, stir in the noodles for just a couple of minutes to warm them through.
Serve with toasted seeds and fresh coriander as a garnish.

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fresh ginger paste | Helen Jane | Your IBS Freedom

Veggie Stir Fry