As we enter the height of Spring in the southern hemisphere, the new season vegetables and herbs available to us become even better! Stirfries are an incredibly easy way to add lots of colourful and healthy vegetables into our diet and the best part is it uses just one pan to cook a whole meal!
Eating locally grown and in season vegetables reduces environmental footprint but also means what we are eating is as fresh as possible! You can get extra 'local' by growing your owb herbs to add too. A stir fry is great because you can include whatever vegetables you like and what you have on hand!
A very easy and super delicious flavour is honey, soy and garlic. You can spice it up with some chilli and even some seasame seeds at the end.
Ingredients
- 1 large wok and a wooden spoon or spatula
- 2 tablespoons of olive or coconut oil
- 3 gloves of garlic - Australian grown!
- Your favourite in-season vegetables - carrots, snow peas, broccoli, beans, cabbage, cauliflower, spring onions,
- A mix of herbs - coriander, parsley, stinging nettle (yes!), fresh dandelion leaves, mint, basil, lemongrass.
- Soy sauce and a dash of honey.
- Sesame seeds and steamed rice to serve
Method
- In a small bowl, mix the soy sauce, honey, garlic, ginger and optional chilli
- First, warm the oil over medium heat.
- Add the onion and carrots and and stir fry them until they have softened.
- Add your other vegetables and keep stiry frying until they start to soften.
- Add soy sauce mix you prepared earlier and fry for a further 2 minutes or until all the vegetables are tender, but not soft.
- Add your fresh herbs last, to maintain taste and nutrition.
- Spoon over rice or on eat it's own. Spinkle the seasame seeds over the top and serve!
