Vegetable Stir Fry

Uploaded: 4 April, 2018



Vegetable Stir Fry

Ingredients - Serves: 4

1 red and 1 green bell pepper, sliced into strips
3 carrots, cut into ribbons
150g/5 oz green beans, sliced
150g/5 oz baby corn, roughly chopped
2 pak choi / bok choy, sliced lengthways
coconut oil, for frying black
sesame seeds, to garnish
sesame oil, to drizzle
½-1 teaspoon freshly grated ginger, to taste
½-1 green chilli, thinly sliced, to taste
½ red chilli, thinly sliced
1 garlic clove, finely chopped
2 tablespoons pomegranate molasses
2 tablespoons liquid coconut aminos
freshly squeezed juice of 1 lime


1. First prepare the stir-fry sauce. Mix all the ingredients together in a small bowl and set aside until ready to cook.
2. The hard work in this dish is in the slicing of the vegetables. Prepare the ingredients as indicated, ensuring everything is sliced or chopped in a similar way to allow the ingredients to cook at the same time.
3. Set a large wok or frying pan/skillet over high heat and add a little coconut oil or water. Add the vegetables and cook for 1-2 minutes until you have the desired crunch – I like my vegetables to be al dente but cook them for a little longer if you prefer.
4. Tip half of the stir-fry sauce into the pan and stir through to coat. Continue to cook for 1-2 minutes longer to release the flavours of the sauce into the dish, then remove the pan from the heat.
5. Top the dish with black sesame seeds and drizzle with a little sesame oil. Serve immediately with the remaining stir-fry sauce on the side to pour over to taste.
Recipe taken from the Perfectly Paleo cookbook by Rosa Rigby, published by Ryland Peters & Small.