Asian Stir Fry

by Heather Earl

Dinner comes together super fast with some precut Asian Veggies. You can cook up some rice or noodles to serve it. I leave a note on the fridge for the first person home to start the rice in the rice cooker. Stir Fry for just a few minutes and choose a healthy bottled Stir Fry Sauce or whip up your own with a bit of Soy Sauce, Sesame Oil, Garlic, Ginger and a bit of Honey or Brown Sugar. Sprinkle on some Cilantro and Sesame seeds and you have a healthy, fast Asian Stir Fry for a weeknight meal. You can toss in some precooked Chicken or Tofu, Cashews or Hot Peppers to personalize it just the way you like. My kind of weeknight meal.


  • GRILL CHICKEN OR TOFU: Cool, label and fridge it
  • CUP UP VEGETABLES: Carrots, Celery, Mushrooms, Cabbage, Green Onions, White Onions, Snow or Snap Peas, Red Peppers, Zucchini, Broccoli. BAG AND LABEL

TO PREPARE: Heat a sizzle of Sesame Oil in a Wok or large pan until hot. Stir Fry quickly hard veggies (Carrots, Celery, Onions, Red Peppers) for a minute or two then add softer veggies and fry over very high heat stirring constantly for just a minute or two more. Add Protein and/or Cashews, heat through and then add the Sauce. Serve over Rice with Sesame Seeds and Chopped Cilantro



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