The Conversation
How to cook a quick and healthy stir fry
I made this with the vegetables I had to hand but you can make with whatever you prefer (and goes together!). This recipe is suitable for soy free, gluten free, lactose free, and Low FODMAP diets.
3
STEPS
INGREDIENTS
Chop the kale and sauté with the chestnuts in 1 tablespoon of oil and 1 tablespoon of fish sauce.
Chop up the bell pepper and green onion.
Chop up the cauliflower and broccoli into small sprigs. Cook in the pan for 3 mintues (depending on how crispy you like it. Add the bell pepper and green onion with the rest of the fish sauce.
Add the bean sprouts and cook for 1 minute. Check the flavor and season or add more fish sauce to taste. Serve on it's own, or with rice or noodles if you like. Serve and enjoy!
- 3.0 sprigs of kale
- 1.0 tin of water chestnuts
- 0.0 red bell pepper
- 1.0 small carrot
- 1.0c broccoli
- 1.0c cauliflower
- 2.0 green onions
- 1.0c beansprouts
- 2.0Tbsp fish sauce
- 1.0Tbsp Vegetable oil
I like cooking with potatoes and drinking coffee. I live in SF and help design things at Snapguide.
San Francisco