Sauté the vegetables – Heat the coconut oil in a pan and stir-fry the broccoli for a few minutes. Add the leeks, carrots, and zucchini, cooking for another 5-7 minutes while stirring occasionally.

Set aside. Meanwhile, place rice pouch in microwave on a paper towel, seam side up; cook on HIGH for 2 ½ to 3 minutes. Let stand for 2 minutes. Remove from microwave; set aside.

Add the chopped onion and broccoli and stir fry for 2 minutes, then add the sugar snap peas, baby sweetcorn, Pak Choy and carrot ribbons. Fry the vegetables for several minutes.

Mix the garlic, soy sauce, peanut butter, ginger and sweet chilli sauce together. If it is very thick, stir in 1–2 tablespoons of hot water from the kettle. Stir the tofu into the sauce and set ...

In the fall, I always cook up a bunch of wild rice and freeze to have on hand for the season. Save even more time by buying already chopped onions, carrots and mushrooms. Wild Rice Stir-fry Recipe ...