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The FastDiet Cookbook Recipe: Hot Thai Stir-Fry

Thai-Salad-FastDietDon’t make eating your veggies feel like a chore. Try this zesty recipe from The FastDiet Cookbook by Mimi Spencer and Dr. Sarah Schenker. And if you’d like to make it vegetarian, simply omit the fish sauce.


Here’s another opportunity to go wild with the greens and consume as many vegetables as you can usefully fit into one sitting. You could eat, say, bean sprouts as a panda does bamboo and never really put on any weight (they’re about 30 calories per 3 1/2 ounces/100g, which is virtually nothing). The trio of fish sauce, soy sauce, and lime juice, plus ginger and chile, is a total Thai classic and works brilliantly here to deliver supercharged zing.

1 tablespoon peanut oil
2 1/4 ounces/60g red cabbage, thinly sliced or shredded
1 small red onion, thinly sliced
1 carrot, julienned
2 1/4 ounces/60g cauliflower florets, chopped
2 1/4 ounces/60g broccoli florets, chopped
1 ounce/30g snow peas
1 ounce/30g bean sprouts, plus more for serving
1 clove garlic, minced
1/2 red chile, thinly sliced
1 teaspoon grated fresh ginger
1/2 teaspoon coriander seeds
1 tablespoon soy sauce
1 teaspoon Asian fish sauce
A squeeze of lime juice
10 unsalted peanuts, chopped, for serving (optional)

Heat the oil in a wok on high. Add the vegetables in order and stir-fry for 3 minutes, then add the garlic, chile, ginger, and coriander and stir-fry for a few minutes more. Add the soy sauce, fish sauce, and lime juice for the final minute of cooking and serve with more raw bean sprouts, and chopped peanuts if your calorie count allows.

Photo Copyright © 2013 by Romas Foord from THE FASTDIET COOKBOOK, published by Atria Books, a division of Simon & Schuster, Inc.


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