Chinese Stir-fry

Chinese Stir-fry Thrive Health & Nutrition Magazine

Chinese Stir-fry


(serves 2)
Ingredients for the stir-fry:
2 cups enoki mushrooms
2 cups parsnip or courgette pasta (spiralised
on ribbon setting)
6 sugarsnap peas
½ green bell pepper
3 mushrooms (peeled)
½ small organic savoy cabbage
½ red cabbage
2 or 3 heads of broccoli
1 tbsp sesame seeds
1 spring onion finely chopped
1 tspn chilli flakes or 1 finely chopped chilli
1/2 cup flat leafed parsley
1 onion sliced into rings and soaked
in tamari overnight

Ingredients for the marinade:
1 cup raw (organic, untoasted) sesame oil
3 tbsp. tamari or liquid aminos
2 tbsp maple syrup or other liquid sweetener
2 chopped garlic cloves
1 red chilli chopped (with seeds)
1 green chilli chopped (with seeds)
3 lemons – juiced
1 thumb ginger finely sliced/grated
1 chopped spring onion

1 tbsp sesame seeds (untoasted)
1 cup walnuts – crushed into chunks
1 cup finely chopped flat leaf parsley
2 tbsp/soaked goji berries (soaked in coconut
water or water for at least 3 hours)
1 cup alfalfa (or any) sprouts

How to make it…

Prepare the marinade: Finely slice the ginger and chilies and put all ingredients into a lidded cup. Shake and keep in fridge until required. To prepare the stir-fry, finely slice all the ingredients lengthways (except the enoki mushrooms and the ribbon noodles), finely chop the onion. If you don’t have a sprialiser then you can make noodles by using a vegetable peeler or knife and finely slicing the veggies lengthways. Take your time while chopping and place all ingredients in a large bowl. Pour the marinade over the stir-fry (you will need all of it) and leave to settle for 30 minutes to two hours.

I love to spend some time massaging my stir-fry – it really softens the dish and gives it that ‘fried’ texture. Leave for 4 hours for best results. A great tip: Using a lidded bowl or a food storer – make the stir fry in the morning ready for the evening and regularly shake the mix so that the ingredients get a fine covering and a good soaking. The longer you soak, the deeper and richer the flavours become and the softer the stir fry. The cabbage and crunchy vegetables soften and take on all the flavours of the marinade and have that ‘wok fried’ texture. When ready to serve, stir in or sprinkle with sesame seeds, walnuts, herbs, alfalfa sprouts and soaked goji berries.

Thanks to for this recipe.