Today started of as a regular school holiday day. No getting the kids ready for school, no constant nagging to finish their breakfast with threats of running late. Nope, this morning was a stress free morning. School holidays are great. There is however the small issue of coming up with good lunch options everyday for the kids and I. My girls hate gluten free bread so sandwiches are out.. but stir fry is in. for lunch yesterday my 8 yr old chipmunk and I made one of my favourite quick meals, simple green stir fry. Broccoli and cabbage are referred to as “cruciferous vegetables,” they are a rich source of vitamins and minerals—including vitamins C, E, K, and A, as well as folic acid, iron, magnesium, and fibre. Which basically means they are super healthy and great for warding off the winter lurgy.
Here’s how we cooked ours:
Stir Fry ingredients
- 1/4 of a Chinese cabbage (wombok), finely sliced
- 1/2 head of small broccoli, roughly chopped
- 100g of whole snow peas
- 100g of vermicelli rice noodles
- 1 tablespoon of coconut oil
- 4 tablespoons of gluten free soy sauce
- 1 tablespoon of crushed garlic
- 1 tablespoon of minced ginger
- 1 tablespoon of chili sauce (optional)
- 1 tablespoon of brown sugar
Method: Rice Noodle prep
- vermicelli rice noodles are easy to prepare, soak them in hot water for 5 mins, drain, stir through a teaspoon of coconut oil (to stop clumping) and put aside.
Let’s Cook!
- In a wok or large fry pan heat coconut oil on medium-high
- add the cabbage, snow-peas and broccoli, stir fry on medium-high for 5-8 mins
- next add the ginger and garlic and cook for 2 mins till the garlic and ginger is fragrant
- follow with the soy sauce, chili and brown sugar, cook for a further 5 mins
- lastly toss the rice noodles through the vegetables till the noodles are hot and the sauce is stirred through
Note: stir fry is easy to over cook, so make sure you keep stirring
Quick and easy! I left the chili out for the chipmunks and added it to my own later.
Health and Happiness,
Katri x
The GF Vegetarian 