Satay stir fry veg

A crunchy and zingy full fat vegetable hit!


  • 1 tbsp coconut oil or olive oil

  • 1 long thumb ginger, finely chopped

  • 4 cloves garlic, finely chopped

  • 1 fresh chilli, finely chopped, seeds in or out your choice

  • 1 bunch spring onion

  • 1 red pepper

  • 1 yellow pepper

  • 1 head pak choi

  • 1 large bunch of corriander, stalks finely chopped, leaves chopped a little

  • 2 tbsp soy sauce

  • 2 tbsp peanut butter

  • 1 lime, juice only

  • 1 handful shredded cabbage


  1. In a small bowl mix together, peanut butter, some of the chilli, some coriander stalks, soy sauce, lime juice with a little water to loosen.

  2. Heat coconut oil.

  3. Add ginger, chilli and garlic and cook for 30 seconds.

  4. Add Pak choi and toss to cover. Once leaves have wilted remove the pak choi and set it aside.

  5. Add peppers, onion and stir fry.

  6. Then add the strips of cabbage swiftly followed by the peanut and soy sauce.

  7. Toss to cover all ingredients and return the pak choi, toss again and serve.

Tip: You can turn this into a meal in itself by stir frying a large chicken breast, cut into strips, before adding the vegetables. Make sure the chicken pieces are cooked through before adding the peanut sauce.

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