Satay Stir Fry

Serves: 2
Takes: 20 minutes

I keep seeing people on holiday uploading pictures of beautiful views and exotic foods, but it's just been making me want to broaden my culinary horizons rather than my literal horizons. It's lucky because I'm probably not going anywhere interesting anytime soon due to the fact that I spend all of my money on food instead of travel. It's a vicious/delicious cycle.

Ingredients

• 1 half red onion
• 1 courgette
• 1 carrot
• 1 red pepper
• 1 handful pak choi
• 1 cup beansprouts
• 1 cup deep fried tofu
• 1 half cup mushrooms

Sauce

• 1/2 cup coconut milk
• 1 tbsp peanut butter
• 1/2 tbs chilli paste/hot sauce
• 1/2 tsp sesame oil
• 1/2 tsp tamari
• 1/2 lime

Method

1. Chop onion, pepper and mushroom into thin strips and stir fry for 10 minutes
2. Spiralise the courgette and carrot and add to the stir fry with the bean sprouts and tofu and cook for a further 5 minutes
3. Whilst cooking, mix the sauce ingredients together. I prefer it cold but if you want it warm you can add it to the stir fry along with about a quarter of a cup of water for the last 5 minutes of cooking.
4. For the final 2 minutes, add the pak choi and allow to wilt.
5. Once cooked, remove from the wok and plate up.