Fire Season Summer Stir Fry

Fire Season Summer Stir Fry

Posted by Tracey Smith on

Adapted from Harriet Emily's Spicy Brown Rice Salad

Serves 2 people


For the stir fry:

1 large carrot
1 courgette (zucchini)
1 red pepper
1 aubergine
1 head broccoli
1 bunch swiss chard
1 good handful of Spinach
4 mushrooms
100g pre-roasted sweet potato or butternut squash 
1 handful of nuts 
1 cup (190g) brown rice

For the dressing:

3 tbsp smooth peanut butter
2 tsp sesame oil
1 tsp rice vinegar
2 tsp coconut syrup or 1 tsp honey
5 tbsp coconut cream
1 tbsp medium curry powder
1 tbsp tamari soy sauce
1/2 tsp chilli powder
2 cloves garlic, crushed
1-2 cm piece fresh root ginger, grated
1/4 tsp salt


  1. Cook the Rice: Begin by filling a large pan with water halfway and bringing it to a boil over medium-high heat.  Add the rice and simmer for approximately 20-25 minutes until cooked.

  2. Prepare the Stir Fry: While the rice is cooking, slice all the vegetables for the stir fry.

  3. Make the Flavourful Sauce: In a small blender, combine peanut butter, sesame oil, rice vinegar, coconut syrup, coconut cream, curry powder, soy sauce, chili powder, garlic, ginger, and salt.  Blend until smooth and set aside.

  4. Sauté the Vegetables: Using your preferred oil or coconut oil, stir fry the vegetables starting with the aubergine, followed by carrot, broccoli, mushrooms, and other vegetables.

  5. Finish the Rice: Once the rice is cooked, remove from heat and drain.

  6. Combine and Mix: Pour the sauce over the stir-fried vegetables and mix well.

  7. Serve and Enjoy: Serve the rice topped with the flavorful vegetable mix and enjoy balancing your Fire Element!


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