This stirfry took me 10 minutes to make! Cut up an onion, garlic clove and some ginger, chucked it in a hot pan with a bit of olive oil. Chopped carrots, celery and capsicum came next. Then the Bokchoy, silver beet, mushrooms, broccolini, red cabbage. Flavoured with gluten free soy sauce and served on a bed of brown rice! TOP SECRT TIP: I did this as fast as I could as I was starving and just got home from a workout so… I just added each veggie as I finished chopping it, leaving the pan on, with my stirfry sizzling inside it… It was cooked perfectly with the right veggies still crunchy, while the mushrooms, onion and capsicum was cooked through
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