This is a brilliant way to get all the veggies you need in one meal. You can include as much of each as you like. I use the cabbages and beansprouts as a base and add in whatever else I fancy.
RED: red peppers, chillies, radish, red onions
ORANGE: Orange peppers, carrot, squash, sweet potatoes
YELLOW: Yellow peppers, squash, sweetcorn, baby corn
GREEN: cabbage, broccoli, asparagus, bok choi, pak choi, kale, courgette, sugar snap peas, green beans.
BLUE/VIOLET: red cabbage, purple sprouting broccoli, beetroot, purple carrots
WHITE: cauliflower, garlic, ginger, beansprouts, water chestnuts.
Use the spiralizer to make noodles from courgettes, squash and or sweet potatoes.
Stir Fry Sauce
a) Favourite Simple Sauce (for 2): Thumb size piece of ginger chopped, thumb size piece of turmeric, minced, 2 cloves of garlic, minced, 2 TBS of Tamari or Coconut Aminos.
- Assemble the veggies you are going to use and slice, dice and chop to make your stir fry. Add the beansprouts and spiralized noodles and mix it all up.
- Add a huge dollop of coconut oil to the pan, heat up and add the veggies, cooking for a few minutes (or more if you like them well done). Add your sauce and mix and coat until heated through and then serve.