Spicy ‘n’ Hot ‘n’ Sweet Stir-Fry // Scharf-Süße Gemüsepfanne (inspired by @superfoodsiobhan)

A rather spicy holiday over here! Since my CHILLI CHOCOLATE PANCAKES on Sunday I almost eat a spicy dish every day 😉 my stomach isn’t that happy about it nor my tongue but my heart is 😉 and the chills are happy to be used 😉 inspired by one of my favorite foodies and bloggers Siobhan from @superfoodsiobhan and her recipe for a CHILLI GINGER STIR-FRY I created my own favorite spicy stir-fry version 😀 warms the whole body during the cold days but also a nice thing on any other day 😀 my ANNABELLE’S SPICY STIR-FRY 😀 I combined it with a spicy porridge 🙂 spicy meets spicy 🙂 I love it! 😀 it was the ideal lunch for me on Tuesday and yesterday so I didn’t want to keep my creation secret 😀 sharing is caring, isn’t it 😉 let’share spicy food love


2 serves

You need :

  • 1 tbs coconut oil
  • 1/2-1 onion, chopped
  • 1 clove of garlic, chopped
  • 1 tsp chilli flakes
  • 1 knob of ginger, finely chopped
  • 1 handful cashews or other nuts
  • 1/2 cup black or kidney beans
  • 1/2 tbs tomato paste (Optional)
  • 1/2-1 can mung bean sprouts
  • 1 courgette, sliced/chopped
  • 1 red pepper, chopped
  • 1/2 green pepper, chopped
  • 1-2 chillis, finely chopped
  • 1-2 carrots, chopped
  • 1 cup brussel sprouts
  • 1 cup lychees, pealed and seed removed and chopped
  • Juice of 1/2 lemon/lime (Optional)
  • Other veg/fruit OPTIONS: mushrooms, corn, spinach, kale, cauliflower, broccoli, peas, green beans, mango, papaya
  • Spices of choice (ground ginger, cayenne, cumin, coriander, herbs, …) pepper and salt to taste
  • 1 tbs tamari on top

Start by toasting the cashews/nuts in a frying pan for five minutes or roasting them in the oven until they are lightly browned, then set them aside to use later.

Heat coconut oil in the pan and add your onion, ginger, chili flakes and garlic (and tomato paste if using) and cook until soft, about 5 minutes. Then add your carrot, peppers and further veg and cook for another 5 minutes tossing occasionally! Next, add the chillis, mung bean sprouts, beans, corn if using and fruits into the pan, and continue to cook evenly. After another 3-5 minutes, when everything has softened and is well combined and flavoursome, add spice and lemon juice to taste and serve with the roasted/toasted cashews/nuts on top and some tamari!

Enjoy with brown rice, porridge, buckwheat, quinoa or other and maybe with some fresh coriander and basil 😀


LINK to Siobhan’s recipe : http://www.superfoodsiobhan.com/2013/11/chilli-ginger-cashew-stirfry.html?m=1


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