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Seasonal Stir Fried Vegetables

Seasonal Vegetable Stir Fry CocoPacific Way

Seasonal Vegetable Stir Fry CocoPacific Way – incredibly simple but delicious creations to kick start your week. Look at all those wonderful colours in one bowl. Your five a day all in one go!

INGREDIENTS

Stir Fry Ingredients:

2 Tbsp. CocoPacific Raw Virgin Coconut Oil

2 cloves garlic, minced

1 Red Onion, chopped into large slices

4-5 cups of assorted seasonal vegetables, cut to bite-sized portions (We have used Baby sweet corns, mange tout, baby carrots, red pepper, broccoli, Pac choi, Tofu. Add a handful of cashew nuts as an optional extra.

Sauce Ingredients:

1/4 cup chicken or vegetable stock

2 Tbsp. grated or minced fresh ginger

1 Tbsp. cornstarch

1 Tbsp. sherry

1 Tbsp. soy sauce

Generous pinch of freshly-ground black pepper

 Method

Heat the CocoPacific Raw Virgin Coconut Oil in a large wok or frying pan over a medium-high heat.  Add garlic and red onion and stir fry for 2 minutes.  Add the remaining vegetables, and stir-fry for 5 minutes, stirring occasionally.

In a separate bowl, whisk together the sauce ingredients.  Add to the stir fry, and continue cooking until the sauce is boiling.  Cook for an extra minute, then remove from heat and serve.  Garnish with toasted sesame seeds if desired.

Serve with a bed of rice or noodles of your choice.

Simple, delicious, colourful and nutritious and all in one bowl!

Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now

 

 

 

chicken cashew nuts stir fry with coconut oil

Chicken Cashew Nut and Broccoli Stir Fry with a hint of Coconut

How would you make Chicken, Cashew Nut & Broccoli Stir Fry? Here’s the CocoPacific Way, with a hint of Coconut!

Ingredients (for 2-3 servings):

2 tbsp of CocoPacific Raw Virgin Coconut oil

1 tsp of TIANA Fair Trade Organics Raw Active Honey

2 Large chicken breasts

Hand full of small broccoli florets

Hand full of Raw Cashew Nuts (Optional if any Nut Allergy Sufferers)

2 tbsp of sesame oil

2 tbsp of light soya sauce

1 tsp of ground fresh ginger

Salt + Pepper

Method:

–Cut the chicken breasts into thin strips (1/2 of an inch) and lightly season with salt and pepper (avoid salting them too much as the soy sauce we will add later is already salty enough).

–Melt a tbsp of coconut oil and 1 tbsp of sesame oil in a Wok or stir-fry pan. Add the chicken strips in batches of 10 pieces and stir-fry for a couple of minutes on each side or until they are cooked but still most. Transfer them to a serving dish and set aside.

–Heat the oils (coconut and sesame oil) and stir fry the broccoli florets for 2-3 minutes until they have softened a bit but haven’t totally lost their crunchiness. Add the optional Cashew nuts

–Prepare the stir fry sauce: In a bowl, mix the soya sauce, the honey, and the ginger.

–Return the chicken strips back to the Wok with the broccoli and pour the sauce over them, shaking the pan at the same time without stirring for a minute.

 

If you liked this recipe you might also like THIS RECIPE!

tropical island pineapple chicken with coconut oil

 

 

 

 

 

 

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Where to Buy CocoPacific Raw Virgin Coconut Oil for all your cooking needs?

You can BUY CocoPacific Raw Virgin Coconut Oil here, just click the picture below:
Buy CocoPacific Coconut Oil Now