Vegetable Stir Fry

Vegetable Stir Fry (221kcals)

Preparation: 10-15 min
Easy
Serves 1

Prep: 10-15 min
Easy
Serves 1

This vegetable stir fry is one of my favourite meals! It’s full of really nutritious vegetables with delicious ginger and Kelpamare for flavour. At just 221kcals, this is the perfect healthy alternative to a classic takeaway. Plus, it’s so quick to make!

Emma Thornton

Ingredients

80g cabbage, sliced
80g red onion, thinly sliced
80g carrot, grated or cut into matchstick sizes
80g mushrooms, sliced
1 tbsp Kelpamare
1 clove garlic, crushed
1 tsp fresh ginger, grated
1 tsp coconut oil
10g cashew nuts

How to make Vegetable Stir Fry

1. Heat the coconut oil in a wok and add the garlic and ginger. Fry for 1-2 minutes until slightly browned.

2. Add the red onion, carrot, cabbage and mushrooms and stir fry for 5-6 minutes until nicely softened.

3. Stir through the Kelpamare and remove from heat.

Sprinkle over the cashews.

Serve and enjoy.

This recipe is full of goodness

Full of vitamins and minerals
Great source of iodine
Lots of dietary fibre

Kelpamare is a great alternative to normal soy sauces. It’s free from MSG, artificial preservative and artificial flavours. The kelp in this seasoning is a great source of iodine, which is important for healthy thyroid function. The other ingredients in the stir fry provide lots of vitamin A, zinc, protein and fatty acids.

About Emma

Emma is a nutritionist with a passion for healthy living and she loves spending quality time in her kitchen. She is fascinated by the ways that different foods can help or hinder a range of health problems and enjoys experimenting in order to create new and exciting meals packed full of fresh ingredients and flavours.