This recipe is very easily adapted and you can use whatever veggies you have at hand.
1 medium carrot cut into strips
3 large leaves of Savoy cabbage (chopped)
5 medium chestnut mushrooms (sliced)
2 hand fulls of baby spinach
1 small onion (chopped into chunks)
1 small red chili
1 Tbs of coconut oil for frying
For the sauce :
In a bowl add
2 Tbs of Soy sauce
1 Tbs tomato ketchup
1 Tbs of natural peanut butter
1 squirt of sriracha
1 squirt of Agave nectar
1 tsp onion powder
1 tsp garlic powder
1/2 tsp Ground ginger
Add The coconut oil to a large pan/wok.
On a medium heat add in the the carrots first as they take the longest to cook. Cook the carrots for 5 minutes and then add the rest of the veggie apart from the spinach.
Cook for a further 5-7 minutes whilst stirring occasionally.
Now add in the stir fry sauce and stir and cook for 4 minutes until heated through.
Now turn off the heat and add the spinach and stir through.
Serve with Rice or Noodles.