Spicy Lemon Ginger Stir-fry

 I am quite excited that I have heard of a few people who I know or people they know of who are deciding to try vegan eating this month. I know for me a vegan whole plant food diet is the way to go, but as my friends know I can fall off at times. So I am always pleased to hear someone is trying this out; my hope is that they will see so many benefits to them and to the planet so they will grow & surpass me in their efforts.

What really helps me is knowing I can make meals that are more delicious & healthier than I can buy at a restaurant; but what is great is more places are offering vegan & gluten free options so I at least get a chance to eat out without suffering.

This Stir-fry is just one of a variety I do. As a student back in the 1990's with a very limited budget I found stir-frys were my staple. I invested in an electric wok so I could eat no matter where I was. Then I went to work creating lots of different stir-fry recipes so I would never be bored. Add some rice to the bowl or use to top a baked jacket potato & this is the ultimate in cheap healthy tasty eating. Now a days I stirfry with out oil, I steam fry as this is so much healthier & ultimately more flavourful.

I can eat this as a meal on it's own, or with rice, quinoa or jacket potato or as a side with  marinated tofu, bean burger, vegan sausages or sweet potato fitter or even fakn chickn, though that is not a healthy choice.

Spicy Lemon Ginger Stir-fry
1 onion, cut in 4 & thinly sliced
1/4 inch ginger, grated
1/4 inch galangal, grated - optional, first time I used this is today, it's like a citrus milder ginger
1 stick celery chopped
1 Thai red chili, de-seeded & chopped fine - leave out if you don't want spicy
1 habernero chili de-seeded & chopped fine - leave out if you don't want spicy
1 red pepper, chopped
1 zucchini into bite size bits
4 mushrooms, sliced
1/8 savoy cabbage, chopped
very large handful broccoli slaw (from a package)
1 small lemon, juiced, I cut a slice from the middle before juicing & add this to the pan too.
1/4 veg stock cube
salt & pepper
Added at end:
handful baby spinach, roughly chopped
handful baby kale roughly chopped
handful arugala/rocket
handful of stems chopped fine  & a few leaves of Cilantro roughly chopped,
few stems & leaves of mint, roughly chopped

Put about 1 tbsp of water in large wok. bring to simmer & add ingredients onions to zucchini, add a little more water if drying out. Cook for about 2 mins then add the rest of the ingredients down to salt & pepper plus more water to keep moist & give a little sauce (about 1 or 2 tablespoons left in bottom of pan at end of cooking). Cook stirring for about 4-5 mins til veg are tender. Add green leaves, stir til wilted.

Enjoy