Wednesday, 3 February 2016

Courgette, carrot and parsnip stir-fry

Serves 2:
Coconut oil (1 tbsp)
Garlic (1 clove - minced)

Ginger (1 tsp - grated)
Red onion (1 - minced)
Courgettes (3 - cubed)
Carrot (2 - small stripes) 

Parsnip (2 - small stripes)
Soy sauce (low sodium - 2 tbsp)
Fresh herbs (1 tsp-minced)

1) Heat the wok over high heat and swirl in the cooking oil. When very hot, add in the onions, carrots, parsnips and stir fry for 3 minutes. Turn the heat to medium, add in the courgettes, ginger and the garlic and stir fry for 3 minutes more.
2) Stir in the soya sauce and the herbs, enjoy!

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