Colorful & Healthy Spring Stir-fry Duo


Spring comes summer and there’s plenty of greens and colorful veggies to eat. Here's a recipe in two versions that take approx. 10 minutes to prepare and are also qi-moving, nutritious, healthy and delicious.

Recipe 1 requires another 60 mins planning. Recipe 2 is perfect for the spontaneous.

Version 1, what’s in it?

A tablespoon of coconut oil

½ thinly sliced ​​purple cabbage

2 garlic cloves, sliced

1 cm fresh ginger root, grated

About 10 green beans (frozen if needed)

A bunch of kale leaves, coarsely cut

3 beets, roasted in the oven for 45 minutes and cut into cubes

Chestnut pumpkin (acorn), cut into strips (keep rind), roasted in the oven for 30 minutes

100 grams tofu, cut into strips

Sauce: Soy sauce, Mirin sauce and peanut butter

Version 1, How to?

  1. About an hour before dinner, place beets in the oven at 180C, each wrapped in foil & perforated several times with a fork. Roast for 45 minutes. Once cooled, peel comes off easily (I leave the peel if organic). After 15 minutes, add the chestnut pumpkin strips to the roasting pan so that they are roasted for about 30 minutes.

  2. In a Wok pan, place tofu strips without oil and brown them for a few mins, all sides

  3. Add a tablespoon of coconut oil then the garlic and ginger, stir for 1-2 minutes

  4. Add all the uncooked ingredients - kale, cabbage, green beans. Stir a few minutes.

  5. Add the sauce: an espresso size cup of Low-sodium Soy sauce, an espresso size cup of Mirin sauce, a teaspoon of peanut butter. Stir.

  6. Add the beets and chestnut pumpkin. Continue to stir and serve.

Version 2, what’s in it?

A tablespoon of coconut oil

½ thinly sliced ​​purple cabbage

2 garlic cloves, sliced

1 cm fresh ginger root, grated

2-3 finely chopped green onions, including the white portion

About 10 green beans (frozen if needed)

About 50 grams of frozen green peas

A handful of coarse swiss chard leaves

100 grams tofu, cut into cubes

Sauce: Soy sauce, Mirin sauce and ½ teaspoon of coarse mustard

Version 2, How to?

  1. In a Wok pan, place tofu cubes without oil and brown them a few minutes on all sides

  2. Add a tablespoon of coconut oil then the garlic and ginger, stir for 1-2 minutes

  3. Add all the uncooked ingredients - cabbage, green beans, peas, swiss chard, green onions. Stir for a few minutes.

  4. Add the sauce: an espresso size cup of Low-sodium Soy sauce, an espresso size cup of Mirin sauce, ½ a teaspoon of coarse mustard.

  5. Continue to stir and serve with a spoonful of black sesame seeds

ENJOY! Want to know more? Gil 0546567959

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