It’s sweet, salty, and high in protein.
This quick stir-fry is an easy dinner idea to “upcycle” leftover veggies and refuel after a workout. The high protein content comes from edamame pasta. 46g protein in 100g!
Have you ever tried it? In stir-fries, it’s the best! In my opinion, much tastier than regular wheat pasta – and do I even have to mention that’s also much more nutritionally dense? 🙂
Of course, you can use the vegetables you have at home right and replace some of the vegetables listed in the recipe. However, I do recommend to try the combination of broccoli, mushrooms and leek. These three go together SO WELL!
If you don’t like mushrooms ( I didn’t like them for 20 years of my life), make sure to have at least half a large zucchini in there. Zucchini is such a versatile vegetable that goes with every dish! I find it very important to always have at least one high-water vegetable in curries and stir-fries. It makes dishes extra juicy and those veggies also soak up the sauce and make the whole dish extra flavourful.
Stir-fries can easily be overcooked. Therefore, make sure to only fry the vegetables for a few minutes, until they are slightly soft but still firm to the bite. Do you know those takeaway vegetable curries you get at Thai takeaway places? That kind of texture is GOALS! ?
This stir-fry was inspired by several cuisines and combines flavours from different Asian countries.
Fennel seeds are traditionally used in many Indian dishes. They are my new favourite discovery and I have been using them in all my stir fries recently because they add such a pleasant, strong flavour to salty dishes!
I brought my Sichuan pepper home from China because I fell in love with the tingling sensation you get on your tongue. It’s a unique experience that does not resemble any other kind of spicy food in the world. A MUST-TRY!
Ginger and garlic are an absolute must in all stir-fried dishes. I don’t need to elaborate here. Ginger and garlic are life.
Curry powder is added mainly for the health benefits. In India, the word curry simply means dish but in the Western world, the word describes a spice blend. Curry blends usually contain turmeric, which is one of the strongest medicinal plants in the world. Turmeric also plays a role in disease prevention – it protects you from chronic diseases such as diabetes. And let’s not neglect the other amazing spices you find in curry blends, like the superfood cumin!
To put it in a nutshell: The health benefits of spices are endless and they literally spice up every dish.
Let me know what you think of the flavour combo in this recipe!
It’s my comfort food at the moment. I hope you’ll love it too. ❤️
High Protein Vegetable Stir-Fry
- 100 g pasta (I used edamame pasta)
- 1 tbsp fresh ginger
- 2 garlic cloves
- 1 tsp coconut oil
- 1 tsp fennel seeds
- 300 g broccoli
- 0.5 bell pepper
- 1 small piece of leek
- 1 chili
- 150 g mushrooms
- 0.5 zucchini
- 100 g carrot sticks
- 1 tbsp soy sauce
- 1 tbsp coconut blossom syrup
- 0.25 lime
- 0.5 tsp Sichuan pepper
- 1 tsp curry powder
- Cook pasta according to instructions on the package. Rinse and place in a colander.
- Chop garlic, chilli, and ginger finely.
- Wash and chop broccoli, bell pepper, zucchini, leek, and mushrooms.
- Heat the coconut oil in a large pan or wok and fry garlic, chili, ginger and fennel seeds for a few minutes.
- Place all vegetables except for the leek in the wok. Add some water as needed and fry for a couple of minutes. Add leek and continue frying.
- As soon as the vegetables are slightly tender but still firm to the bite, add pasta, soy sauce, coconut blossom sirup, curry powder and Sichuan pepper. Combine well.
- Serve the stir-fry in a bowl together with a piece of lime on top. Squeeze the lime and enjoy your meal!