- 2 cloves of garlic
- 1 small chunk of ginger
- 5 button mushrooms
- 2 carrots
- 1 medium chilli
- 1 white onion
- 1 big bunch of green beans
- 1 teaspoon of coconut oil
Want to try some new veggies instead of the usual? How bout some French (or green) beans? I ate this with the salmon I made here. Was super quick to prepare and make. Made it whilst I had the salmon on the pan and by the time the second round of salmon was done, the veggies were good to go!
Wash your veggies, and chop up everything. Don’t chop the mushrooms too small or they might wither, I got about 6 chunks from each mushroom (sliced once through the middle then two perpendicular cuts to get 6 chunks). Heat the wok or pan.
- Place the oil in the hot wok, smear it around and add the onion and ginger
- Stir through, and as soon as the onion starts to brown add the chilli and garlic
- Stir, add the beans and mushrooms
- Stir some more and add the carrots
- Keep stirring and take off the heat when its cooked to your desired taste (I left mine still quite raw and crunchy to get the most nutritional benefit.
- Eat and enjoy 🙂
Cover and cook for longer if you like the veggies softer. I intentionally only cooked it for a short time to keep most of the nutrients and keep te veggies nice and crispy.
Garlic, ginger, chilly and onion is pretty much a staple for me and I try to add it in everything I cook. All fantastic ingredients so I suggest you do the same. Go large chillies if you can’t handle the heat as they wont be spicy. And if you are cooking up for someone who doesn’t like one of those ingredients, chop or food process it to really small pieces and don’t tell them its in there. Mum used to do this to me and now I add it in voluntarily!