Simple Wholefoods Stir-Fry – Ditch the supermarket marinades!

At the very beginning of my wholefoods journey I started to investigate the backs of packets of food. I started to think about what I was actually eating. So it wasn’t the nutrition panel I was interested in anymore.

Nope, it was the ingredients that had me more interested. And it was confronting.

But how to make a stir-fry without a bottle of sauce? We grew up loving a bit of Kan-Tong on Tuesday night which was an ‘easy dinner’ night (tennis lessons if my memory serves me…)

And as I moved out of home I loved trying out the different bottles on the shelves to find something totally delicious as a stir-fry sauce.

But this all came to a stop. And I’ve been experimenting ever since with what tastes delicious and what my kids will now eat. This sauce uses four pantry staple ingredients. And it’s a cracker. My husband ALWAYS comes back for more.

(ps - If you are looking to make lifestyle changes to improve your health and the health of your family – and you’re sick of the usual BS - I encourage you to check out my Easy Kitchen Reset. It’s a simple program designed to help you press pause on everything happening in your kitchen and cupboards, and start fresh (minus the stress, million trips to the supermarket and expensive ingredients.

Print Recipe

Simple Wholefoods Stir-Fry – Ditch the supermarket marinades!

Servings

Ingredients

• 1 tbls olive oil or coconut oil
• 1 onion
• 2 cloves of garlic
• 500 g chicken thigh strips or beef strips
• 2 tbls peanut butter
• 4 tbls tamari (if you don’t have it use soy sauce)
• 1 tbls honey
• 400 ml tin coconut cream
• Veggies of choice – broccoli, carrot, peas, capsicum etc

Servings Ingredients 1 tbls olive oil or coconut oil 1 onion 2 cloves of garlic 500 g chicken thigh strips or beef strips 2 tbls peanut butter 4 tbls tamari (if you don’t have it use soy sauce) 1 tbls honey 400 ml tin coconut cream Veggies of choice – broccoli, carrot, peas, capsicum etc

Instructions

1. Warm the oil over medium heat in a wok.
2. Add the onion and garlic and cook until onion is translucent.
3. Then add chicken or beef strips.
4. Once cooked add peanut butter, tamari and honey to the wok and mix until meat is fully coated.
5. Add all vegetables (but if using peas only add them in the last two minutes of cooking) and coconut cream.
6. Simmer until reduced and thicker in consistency, and veggies are soft. Around 10 minutes.
7. Serve over rice or rice noodles.

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