- Bunch of spring onions, chopped [approx. 80 grams]
- Green stir fry mix: tender-stem broccoli, green beans, pak choi, baby courgette
- 5-6 small mushrooms
- Garlic clove, chopped
- 1 tsp. coconut oil
- 1 tbsp. tamari sauce*
- 2 tsp. manuka honey
- 2 tbsp. organic almond butter
*I use tamari sauce instead of soy sauce, due to the high percentage of gluten in soy sauce.
1) Heat the coconut oil in a pan over medium heat and add the spring onions and garlic. Cook for 4-5 minutes before adding the stir fry mix. One the stir fry mix has almost cooked through and the pak choi has wilted a little, add the mushrooms and reduce the heat slightly.
2) Once the mushrooms have cooked, turn the heat right down and add the tamari sauce, honey and almond butter. Mix thoroughly and serve immediately.
HEALTH BENEFITS – Jack’s comment:
Tip: Serve alongside a lean source of protein, like white fish or chicken breast (as in the picture). The stir fried greens are very rich in antioxidants, phytonutrients and healthy fats from almond and coconut. However, the amount of amino acids offered from the almond butter is quite limited, so a good way to complete the meal is to add some animal protein.
Alternatively, you can use this satay greens recipe as a side vegetable dish to any other main meal, for the addition of some extra taste and veggies.
Warning: This recipe is rather addictive!