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Vegetable Stir Fry
Ingredients
1 tsp U:Me Coconut Oil Blend
2 tbsp soy sauce
2 tbsp lime juice
2 tsp honey
Tofu cubes
1 medium red onion, quartered and sliced thin
2 red bell peppers, thinly sliced
3 cups shredded carrot
7 shitake mushrooms
Handful of snap peas
1 tbsp crushed garlic
1 tbsp chopped fresh ginger root
Method
Bring a pan of water to the boil, add the noodles and cook according to the instructions
Preheat a wok or large frying pan over a medium heat
Heat the U:Me Coconut Oil Blend then add the onion, garlic and ginger for 2 minutes
Add the carrot and pepper and fry for 3-4 minutes until the vegetables start to soften
Add the mushrooms, snap peas and tofu and stir fry for a further 2 minutes
Add the cooked noodles
Stir through the soy sauce, lime juice and honey and fry for an additional minute
Serve
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