Saturday, 22 February 2014


Here's another easy and a rather quick recipe that I end up making at least once a month. I try to rotate my recipes but I have few dishes I seem to repeat more than others. This stir fry requires a little chopping and sometimes my eldest likes to help me with the peeling and preparing.

 You need:

  • 5-6 cloves of garlic
  • chunk of fresh ginger
  • fresh coriander
  • chunk of leek
  • different vegetables (I used red cabbage, green beans, carrots, green peas)
  • 1-2 tbs of coconut oil 
  • pinch of chili flakes
  • splash of soya sauce
  • pinch of himalayan salt
  • pinch of pepper


  • shrimps (chicken or fish works just as fine) 

Peel and mince garlic and ginger. Rinse and chop vegetables. Heat coconut oil in a pan and add chili, garlic and ginger. Sauté for half a minute. Add vegetables and a splash of water. Lower the heat to medium. Let boil until the vegetables have soften enough. I like to leave mine a little crunchy. 

Take another pan, add a little water and bring it to boil. Add 1-2 peeled and minced cloves of garlic and a pinch of chili. Boil a minute until the garlic begins to soften. Add shrimp. Lower the heat and boil for few minutes until they are ready. 

Enjoy with rice or quinoa and garnish with some fresh coriander. 

Heidi x


  1. Looks lovely, although 5 mins cooking time for shrimp is exaggerated. One should do it 😄

  2. Lol thanks - I'm a little indefinite, pinch of this, splash of that ;-) I modified the time so the shrimps won't turn into rubber.