I love how simple and quick making a stir fry is. Actually, stir fry was one of my go-to meals while I was in University.
I could simply grab a bag of stir fry mix at Tesco’s for £1, throw it in a wok, top with soy sauce and there, dinner was served! It was both efficient and tasted yummy!
This dandelion leaves and weeds stir fry just takes it to a whole other level! It’s packed with flavour from the leaves and the mushrooms, with some amazing spice from the ginger, the spices, and the tamari sauce (similar to soy sauce except that it’s naturally gluten free and fermented. Be sure to find a Non-GMO brand!)
We also use weeds for this stir fry! And no, not the kind that gives you a high (though this does taste delicious!)
We’re using weeds and leaves which you could easily forage from your garden, your community, or your neighbours house. Or, you could be like me and simply buy them. Up to you.
These weeds are packed with nutrients, are high in calcium, iron, antioxidants, and are an ultimate detox green! They do have a more bitter taste (due to being so nutritious) which is why this stir fry is perfect for those who are still a bit unsure about them. Since we lightly sauté them, their taste becomes a bit milder and also easier to digest!
This stir fry is made using dandelion leaves and an array of weeds you would normally overlook in your garden! Served with bamboo infused brown rice, this dish is jam-packed with goodness and nutrients, so it tastes amazing and if great for you!
Author: Teffy Perk
Recipe type: Lunch, Dinner,
For the Stir Fry
Half an onion, chopped into half moons
2 cloves of garlic, roughly chopped
Thumb sized piece of ginger, cut into strips
1 tbsp coconut oil
2 cups of mushrooms, chopped (200g)*
3 handfuls of weeds**
2-3 tbsp tamari sauce
⅙ tsp cayenne pepper
1 tsp paprika
Half a lemon
1 cup cooked rice (I used bamboo infused brown rice)
Heat up a skillet or wok on medium heat and melt the coconut oil. Add in the onions, followed by the garlic, ginger, mushrooms, and spices (not the tamari).
Let cook until the onions and the mushrooms are browned, about 5-10 minutes. Turn down the heat and add your weeds, tamari, and lemon. Toss them so everything gets coated.
Cook for 2-3 minutes more, only until weeds are a bit wilted but still green! We don't want to overcook them and make them look completely saggy!
To serve simply spoon over the rice in a bowl, top with the cashews and coriander, and enjoy!
*You can use whatever variety of mushrooms you want! Mine was a mix of portobello and chestnut, but shimeji and shiitake would work well, as would king oyster!
** Get creative with your edible weeds! Besides dandelion leaves, you can use red clover, plaintain, watercress, sorrel, cleaver, and the list goes on!
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Hi, I'm Teffy, a qualified Nutritionist and avid foodie. This blog is all about inspiring a balanced life through delicious and wholesome foods, with not a diet in sight. Healthy eating shouldn't be hard and stressful, it should be easy and fun - Working with my clients they are constantly amazed that yes, food can taste great AND be good for you!