Easy Thai Vegetable Stir-Fry Recipe – EatWell Magazine

Ingredients

• 5cm fresh ginger, peeled
• 2 cloves garlic
• 1 red chilli (optional)
• ½ bunch fresh coriander, leaves & stems
• Juice & zest 1 lime
• 1 tbsp fish sauce or vegan “fish” sauce
• 250mL canned coconut milk
• 150g toasted cashew nuts
• 1 tbsp coconut oil
• 75g shiitake mushrooms, sliced (approx. 1 cup)
• 2 carrots, sliced
• 1 broccoli, broken into florets
• ½ head cauliflower, broken into florets
• 10 snow peas or green beans
• 1 red capsicum, sliced
• 180g firm organic tofu, cubed (optional)
• ½ bunch fresh coriander leaves, to garnish
• 2 spring onions, sliced, to garnish