With optional proteins
Choose your optional protein: 1-2 Chicken breast (diced) or 1/2 dozen prawns or 1/2-3/4 cup diced Tofu
Coconut or Sesame oil and 2 Tbs water for steam-frying
1 TBS Fresh ginger, grated or minced
1 Clove garlic, minced (or smashed)
½ Cup Broccoli florets
1/2 Cup green Cabbage, spinach or Kale
4 Medium mushrooms, chopped and any other veggies you like in a stir-fry
1-2 tsp Tamari Sauce
squeeze of lemon or lime
Plus extra Tamari for serving
1/4 Cup Cashew nuts, chopped
1/4 cup fresh coriander, chopped
2 tsp Savoury seed mix
1-2 Handfuls of bean sprouts
Heat oil in a wok or large frying pan – add a splash of water, garlic, ginger and Tamari and shallow fry until the aromas fill the kitchen.
Add the broccoli and cabbage or spring greens with 1 TBS more of water to steam fry vegetables start to soften. Remove from the pan. Rest on a separate plate (you will add these back later)
If using chicken, add this now now along with 1 more TBS water to speed up the cooking process. Stirfry until chicken starts to brown. Cover with a lid and the steam fry to cook the chicken faster.
If using prawns or Tofu add these to the wok once the greens are removed, but they won’t take as long to steam fry as the chicken.
With your protein near cooked, add mushrooms, cashews and seeds, sautéing to mix the flavours throughout the whole dish.
When the mushrooms soften, its time to add the greens back in. Heat through and serve as it or upon a serving of brown rice and a handful of bean sprouts.