Orange and Ginger Stirfry
INGREDIENTS
Sauce:
1 large orange
2 Tbsp tamari or soy sauce
2 garlic cloves, finely grated
1 small knob ginger, finely grated
1 tsp sesame oil
Protein of your choice: tofu, chicken, beef or prawns
3 eggs, beaten
3 shallots, sliced
1 stick celery
1 carrot
½ broccoli
½ red capsicum
1 zucchini
3 mushies
Handful snow peas
Handful cashews
1 cup veggie stock
INSTRUCTIONS
Zest and juice the orange and add to a small jug. Add in the remaining sauce ingredients and set aside.
Heat some coconut oil in a frying pan over high heat. Pour in the eggs and swirl pan so the eggs cover the base of the pan. Cook for 2 minutes or until just set. Transfer to a chopping board, roll into a log, then slice.
Heat some more coconut oil in the pan. Throw in the protein and cook for a few minutes.
Cut up all the veg and add to the pan. Add the stock and cook until the veg is tender but still crunchy. Add the egg and mix together.
Pour on the sauce and serve with fresh mint or coriander and some brown rice or quinoa.