Alkaline Asian Stir Fry

Coconut oil

5cm piece of ginger

1 stalk lemongrass, crushed

Shiitake mushrooms

1 carrot

1 zucchini

1 leek

1 can organic coconut milk

1-2 Tbsp. curry powder (adjust to taste)

Rice noodles (pre- soaked)

Juice of 1/2 a Lemon

1 pkt firm Tofu drained and cut into cubes

Green beans or snow peas

Pak choi

Coriander leaves

Thai basil leaves

Sesame oil & seeds

1.    Combine lemon juice and tofu in a bowl

2.    Heat coconut oil in a large wok

3.    Add ginger and lemongrass and cook until fragrant

4.    Add all vegies (except the beans and pak choi) and mix well

5.    Add coconut milk and curry spice

6.    Stir fry for 3 minutes

7.    Add tofu and rice noodles

8.    Cook for a further 2 minutes

9.    Steam the beans and pak choi

10. Bowl up and top with fresh herbs, sesame seeds and a dash of sesame oil