Thai Vegetable Stir fry
Ingredients
- 1 tbsp ginger root (-peeled (approx. 5 cm))
- 2 clove/s garlic
- 1 red chilli/s ((optional))
- ½ bunch/s fresh coriander leaves (-and stems)
- 1 lime/s (-juice and zest)
- 1 tbsp fish sauce
- 250 ml canned coconut milk ((1 cup) )
- 150 g raw cashew nuts ((1 cup) toasted)
- 75 g mushrooms ((I used shiitake), sliced (1 cup approx.))
- 2 carrot/s (-sliced)
- 1 broccoli (-broken into florets)
- ½ cauliflower (-broken into florets)
- 10 snow peas ((or green beans))
- 1 red capsicum/s (-sliced)
- 180 g firm organic tofu (-cubed (optional))
- ½ bunch/s fresh coriander leaves (-to garnish)
- 2 spring onion/s (-sliced, to garnish)
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