This stir fry is full of flavour and offers you an abundance of nutrients.
Nutrition expert, Rosie McAuliffe, bought the mixed Stir Fry Vegetables in Dunnes Stores, “but Aldi also have a lovely one that I often use.
“I used liquid Braggs Amino as a soy sauce alternative. It’s made from non-GMO soybeans and purified water. It is not fermented and is wheat and gluten free. It is available in health stores and supermarkets.
“This vegetable mix contains red cabbage. Red cabbage is rich in Vitamin C, which is an antioxidant needed for our bodies to have strong immune systems. Vitamin C also helps the body repair wounds and keeps bones, cartilage and teeth strong and healthy. Red cabbage contains phytonutrients, which help fight inflammation. It is also rich in Vitamin K, which regulates bone mineralisation by increasing bone density and helps our blood to coagulate. Finally, red cabbage has double the iron of green cabbage. Iron delivers oxygen to our cells. A lack of iron in your diet could cause anaemia, leading to fatigue.”
Guess we’re getting the wok out so.
As an added bonus, this recipe is suitable for vegans and vegetarians!
Ingredients
- 1/2 tbsp raw coconut oil
- 1 pk of mixed stir fry vegetables
- 3 tbsp liquid Braggs Amino
- 2 tbsp of crunchy peanut butter or almond butter
- Water
- Handful of hazelnuts or mixed seeds
Method
- Melt coconut oil in a pan.
- Add the stir fry vegetables.
- Cook for three to four minutes.
- Add liquid Braggs Amino
- Add nut butter and enough water to help break down the butter; approximately 75 to 100ml.
- Add a handful of whole hazelnuts.
- Cook for three to four minutes or until the sauce bubbles and coats all the vegetables.
“Simply eat on its own, hot or cold, or serve with buckwheat soba noodles, brown rice, quinoa, sweet potato, potato chips or chicken, salmon or falafel!”
Rosie McAuliffe Nutrition
rosiemcauliffenutrition.com
087 369 5097
rosie.mcauliffe@yahoo.com
