Hi loves, today I want to share one of my favourite and simplest stir fry recipes. I usually make this vegan with plenty of veg, but you could easily add cooked chicken or shrimp to this stir fry.
Ginger and turmeric work as anti-inflammatory components, and add a zesty zing. Coconut milk adds healthy fats to keep us full and satiated. And fresh basil adds not only a delicious taste, but a healthy dose of vitamin K and mineral manganese.
This stir fry can be made in 30 minutes or less. I enjoy it as leftovers, just note that the coconut milk will solidify in the fridge so you will have to reheat this one! I hope you enjoy this
Thai-Inspired Ginger Basil Stir Fry
Vegan stir fry featuring zesty ginger and lime, with a base of coconut milk and topped with fresh basil.
- 1 tbsp coconut oil
- 1/2 small yellow onion
- 4 garlic cloves
- 1 tbsp fresh grated ginger (or 1/4 to 1/2 tsp dried ginger)
- 1 tsp dried turmeric (or 3 too fresh grated turmeric)
- 1/2 tsp dried chilli flakes
- 1/2 tsp salt
- 1 lime, juiced
- 1 can coconut milk
- 2 carrots, sliced
- 4 celery sticks, sliced
- 1/2 a zucchini, halved & sliced
- 1/2 red pepper, chopped
- 1/2 orange pepper, chopped
- Handful spinach
- 1/2 cup fresh basil + more for garnish
- 1 green onion, sliced optional, for garnish
Heat coconut oil in a wok over medium-low heat. Add onion and garlic, and sauté for a few minutes until fragrant. Add ginger, turmeric, chilli flakes, and salt and cook a minute longer.
Add lime juice and coconut milk to the wok and cook over medium heat until warmed.
Place carrots and celery into the wok, cover with a lid and simmer for about 5 minutes.
Add zucchini and bell peppers, cover, and cook for another few minutes.
Once vegetables are cooked to your preferred softness, add the spinach and basil and cook a minute longer.
Remove from heat and garnish with green onion and more fresh basil.
Eat as is, or pour over quinoa, rice, or a bed of greens.