This fabulous vegetable stir-fry is a great, versatile dish, as you can easily mix and match to suit everyone’s tastes. Packed full of colourful veg and served with a sweet and spicy sauce, this recipe is Vegan and Paleo friendly, but you could add king prawns or nuts for extra protein, or serve with noodles or rice on the side…it’s totally up to you!
1 red and 1 green (bell) pepper, sliced into strips
3 carrots, cut into ribbons
150 g/5 oz. green beans, sliced
100 g/5 oz. baby corn, roughly chopped (optional, omit if following strict Paleo diet)
2 pak choi/bok choy, sliced lengthways
coconut oil, for frying (optional)
black sesame seeds, to garnish
sesame oil, to drizzle
½ –1 teaspoon freshly grated ginger, to taste
½ –1 green chilli/chile, thinly sliced, to taste
½ red chilli/chile, thinly sliced
1 garlic clove, finely chopped
a small handful of jarred pea aubergines/eggplants, roughly chopped
2 tablespoons pomegranate molasses
2 tablespoons liquid coconut aminos
freshly squeezed juice of 1 lime
First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl
and set aside until ready to cook.
The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.
Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1–2 minutes until you have the desired crunch – I like my vegetables to be al dente but you can cook them for a little longer if you prefer.
Tip half of the stir-fry sauce into the pan and toss to coat. Continue to cook for
1–2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.
Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.