🥦🍄🌶🥕 Fresh, wholesome food is always key to health and vitality and even more important when there are busy times. I have been flat chat keeping up with work, study, volunteering and Parental commitments, and am feeling run down with a scratchy throat and general tiredness. My body is telling me it's time to slow down and refuel with loads of colourful veges. So, off I went and loaded my fridge up with some beautiful bargain buy fresh produce; zucchini, capsicum, cabbage, shallots, bok choy, broccolini, carrots, mushrooms and something new to try because they just look so cute and are actually delicious, kalettes 😋😍
🍲 A simple, colourful stirfry is a great way to get a balance of nutrients from each of the food groups, especially veges, & for those that may not have the best cooking skills, it's an easy way to learn how long to cook each vegetable, maintaining crispness and optimal nutritional quality🥦🍄🥕
👉👉 A few cooking tips, a la Simplenutrition;
🥘 Use a well seasoned, well heated wok. To season, simply brush with oil and wipe the excess away with paper towel before use. If using a frypan, use one with a thick base and season also.
🔪 Start the cooking process with the veg that is the hardest in texture eg; carrot and finish with the softest eg; choy sum leaves. Cook 'til al dente (to the tooth) just like pasta to maintain crispness.
🍴Waste not want not: use all of each of the veges. For example, the stalks, skins and core of broccoli, bok choy and carrot are perfectly edible, full of vitamins and minerals and absolutely delicious! Even the ends of the carrot are perfectly fine to eat. They just may need to be sliced or chopped smaller and cooked a little longer. 🥢 Use a little oil that has a high smoking point while stirfrying. I used rice bran oil this time, because I didn't have any peanut or sesame oil. This will add flavour to the food without any oily residue.
🍽 Add some nuts. Any will do. I used some unsalted cashew nuts for crunch, flavour and omega 6 💪
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