The sauce is homemade and takes 1 minute to make. Ditch the store-bought stir fry sauces which are usually packed with preservatives and high amounts of salt and sugar. This alternative is quick, zesty and works well with any veggies. The amount of sriracha I used is minimal here, so it should work for kids also (mine eat it happily!), but you can skip and add some spice directly onto your plate.

There’s room for experimenting here, so why not to add in some of your favourite flavours or herbs and see how it turns out?

Ingredients

7 cups of mixed fresh cut veggies (add as many non starchy veggies as you’ll find in your fridge; go for minimum 3 types; e.g. red cabbage, broccoli, bell pepper, corn, edamame, zucchini, carrot, cauliflower)

1 small red onion, thinly sliced

2 garlic cloves, crushed

1 large thumb size of fresh ginger, grated

fresh hot chilli (optional)

dash of sesame oil

pinch of salt, black pepper

juice of 1/2 lime

a handful of cashew nuts or peanuts

optional: protein of choice, rice noodles or brown rice, fresh coriander, more lime juice to serve

Sauce

4 tbsp soy sauce or coconut aminos

1-1.5 tbsp apple cider vinegar

3-4 tbsp water

1 tsp sriracha

1 tsp sweet chilli sauce

optional: juice of 1/2 lime

Methods

1. Prepare your veggies; cut them in slices or thin pieces. Aim for a variety of shapes and lengths to make it more fun and appealing. You can use veggie/potato peeler spiraliser or just cut carrots and zucchini into julienne way – they will look stunning! (how to cut julienne?)
2. Heat a pan and add the sesame oil. Add the veggies in and start with onions and the ones that need a bit more time to cook (e.g. a red cabbage). I’d leave zucchini and carrots for the end – zucchini is quite soft, so will be ready quickly and carrots are lovely when still a bit crunchy.
3. Keep a medium heat on and keep stirring your veggies for 1-2 minutes. Then, add grated ginger and crushed garlic. Keep an eye on the vegetables and timer; you don’t want to overcook them.
4. While the veggies are being fried nicely, make the sauce. Add all ingredients into a small ball and whisk well for all to combine. Alternatively, use a small empty jar: add all the ingredients in, close the lid and shake vigorously until it’s all well mixed. Taste the sauce – you may want to add more sriracha for heat, cider for acidity or soy sauce for saltiness. I also like to add a few squeezes of lime in there for that nice tangy flavor!
5. Once the 1st batch of veggies softens a bit (you still aim for some crunch/bite to them), add in leftover veg. Stir again to combine and add 1/2 of the sauce you prepared. Stir well and then let it simmer for 1 minute.
6. Likely, you will want to add at least another 1/4 of the sauce, so add some in and stir again. Taste and see if anything is missing – I sometimes add a little extra fresh ginger or hot sauce at this point. 
7. In a separate small pan, toss in a couple of handfuls of peanuts or cashews and toast them gently for 2 minutes or until golden. 
8. Check if the veggies need more liquid: you’re aiming for juicy, moist stir fry so add in few tablespoons of water if required.
9. Once the veggies are nicely covered in the sauce and softened a bit, take them off the stove. Serve with a protein of choice for a lower carb meal or add in noodles or brown rice for a full feast! Sprinkle with fresh coriander, toasted nuts and a squeeze of lime juice. Enjoy and serve to anyone that thinks a healthy dinner in 15 minutes is impossible.