The colourful stir-fry


A stir-fry is a great quick way to add a whole lots of vegetables into diet for the day. You don't have the excuse that you can't cook because they are so easy and you can't really go wrong with playing with flavours! I love exploring all the different varieties of chinese vegetables and always aim to get a few colours happening in my stir-frys as it indicate you are getting a variety of vitamins and nutrients. This is one of my favourite combinations


  • 1-2 bunches of Bok-Choy
  • Half a Red Cabbage sliced
  • 2 cups of  Snap Peas
  • 2 Cup of Swiss and button mushrooms
  • 1/2 Brown Onion, sliced
  • 2  Garlic cloves crushed
  • Thumb size of crushed ginger
  • 1/4 cup Sesame oil
  • Splash Rice Wine Vinegar
  • 1/4 cup Tamari or Braggs Soy 
  • Half a cup of cashews
  • Half a cup of Coriander
  • Half a cup of thai basil


Heat the oil in a wok for a minute then add the garlic, ginger and onion. Let them cook for a minute or two, then add the rest of the ingredients, apart from the coriander and basil.

Let them cook on high heat for 5 minutes stirring occasionally. Don't let the vegetables go too soft!

Add the basil and coriander either right at the end and mix through or to the individual servings.

Serve on rice or quinoa or alone:) EDIT3