This stir fry is so super you should put a cape on it and call it Clark Kent.
It has kale, broccoli, sugar snaps, peanuts, chia seeds and my favourite-food-in-the-whole-world-ever, coconut oil. It really is a great option for getting a lot of delicious, nutrient-rich veggies into a weekday meal.
For added superness, you can whip it up with seared lime and tamari tuna steaks (as in the photo above), like we did the other day. It’s delicious and extremely easy.
To make enough for two you’ll need:
- 4 or 5 big handfuls of kale
- tenderstem broccoli (at least four or five spears)
- sugar snap peas
- bean sprouts (I like several big handfuls)
- 1 big handful of spinach
- 2 tablespoons natural peanuts, crushed into small pieces
- 1 tablespoon chia seeds
- 1 tablespoon coconut oil
- 1 clove garlic
- 1 red chilli
- a good dash of tamari or soy sauce (a few tablespoons at least)
- a drizzle of agave nectar or honey
- 2 limes
The method for this follows the steps of other coconut oil based stir fries (similar to this). This basically means first creating a flavoured oil by adding the coconut oil and spice ingredients to your wok (in this case, garlic and chilli), and then adding the other ingredients in order of longest to slowest cooking time, finally dressing with tamari, lime and/or any extras, like seeds or peanuts.
To make the version you see above:
1. Start by adding the tablespoon of coconut oil to your largest wok over a medium-high heat, and wait for it all to turn to liquid. Next add your chopped garlic and chilli, with seeds left in (be sure to chop these as fine as you can) and let them cook in the oil for around a minute or so, turning the heat right down to ensure that nothing burns.
2. Take the kale, trim off the chunkier parts of the stem so you are left mainly with leaves, and add to your wok, stirring it through all of your coconut oil for around a minute again. Then add the tenderstem broccoli to the stir fried kale and leave for another 2 minutes.
3. Add the sugar snap peas for a minute or two until they start to glisten green, then finally throw in the bean sprouts and spinach. Toss together until everything is cooked to your liking – for me this isn’t too much longer as I like it crunchy and fresh.
You’re now nearly done. (Told you it was easy).
4. When you’re happy with it turn the heat off and dress your stir fry. Mix the tamari, lime juice and agave nectar in a small cup or ramekin until the three ingredients are nicely combined. Taste to make sure you have the right quantities of each ingredient. It should be sharp and zingy. Then pour over the stir fry and toss all of your ingredients to combine. Finish off with a sprinkle of sesame seeds, chia seeds and the best part, a big handful of crushed peanuts. The peanuts really make this recipe for me. Serve with extra tamari and a wedge of lime.
(South Beach phase one friendly too…!)