This Ginger and Maca Stiry Fry recipe packs as much of a nutritional punch as it does a flavour punch
Ginger and Maca Stir-Fry
Serves 4 and takes 15 minutes to prepare
- 4 tbsp sweet chilli sauce
- 4 tbsp light soy sauce (sodium free where possible)
- 4 tbsp oyster sauce
- 2 tbsp Nature’s Way Super Coconut Oil
- 3 garlic cloves, chopped finely
- 2 x 2cm piece of fresh ginger, chopped finely
- 2 small fresh red chilli, chopped finely
- A large handful of macadamias, cashews or almonds, crushed or roughly chopped
- A large handful of fresh coriander leaves, chopped finely
- 2 tbsp Nature’s Way Super Maca Powder
- 500g chicken
- Asian noodles of your choice (we chose hokkien this time).
- 4 – 6 cups of your favourite stir fry vegetables (depending on how much vegetable you like in your stir fry, allow 1-1.5 cups of vegetables per person. We like red capsicum, button mushrooms, snow peas, carrots, water chestnuts, regular broccoli, and / or Chinese broccoli).
- Combine the sauces in a small jug and set aside.
- Heat Coconut Oil in a wok (or pan) on high. add chicken and cook for 5 minutes or until browned.
- Start adding in vegetables, starting with the harder ones that take longer to cook. Keep vegetables moving – once you are confident vegetables are cooked, remove wok from heat.
- Stir in cooked noodles and mix thoroughly so that noodles are coated with sauce from stir-fry.