Sweet Ginger and Mushroom Stir-fry


It was the first thing I cooked as a teenager out of home, but I still think stir-frys are great for when you are limited with time but want to get a range of vegetables into your daily consumption. I love the shiitake mushrooms but if you are not a fan you can always change these for tempeh or chickpeas for another form of protein.


  • 1 onion, thinly sliced

  • 2-3 teaspoons of sesame oil

  • 1 red capsicum, thinly sliced and cut in half

  • 100 grams of fresh shiitake mushrooms

  • 200 grams of snow-peas

  • 1 bunch of Chinese broccoli

  • 400 grams of rice noodles

  • half red chilli, seeds removed and chopped

  • 3 tablespoons of fresh grated ginger

  • 6 tablespoons of tamari

  • juice of 1 fresh lime

  • 3 tablespoons of coconut nectar ( or another natural sweetener)

  • 1/4 cup of Thai basil leaves


Put the rice noodles into a bowl of boiling water and leave for 5 minutes covered

Heat the sesame oil in a wok and add the onion, chilli and ginger for a couple of minutes to soften

Add the vegetables and mushrooms, cook for 3-5 minutes. Remove the water from the noodles and add them to the wok, stirring them through.

Add the lime, tamari, coconut nectar and basil leaves. Mix through. Serve straight away.

Mainsgemma davis