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Offical Food Photographer 2013 and 2014

Thai Style Stir Fry

The first steps to any culinary travel will always be towards the fridge door! Let yourself be transported to a world of Thai spices with this super quick Stir Fry.

LRNVW14 Stirfry3

Some supermarket’s own brand mock meats contains egg but I discovered vegan chicken style pieces in Morrison’s freezer section.

Thai Style Stir Fry

Serves 4

Preparation time: 5 minutes

Cooking time: 10 minutes
Can be vegan

1 tbsp vegetable oil
350g chicken-style pieces or marinated tofu
500g bag of mixed ready prepared stir fry vegetables
400ml coconut milk
1 tsp nori flakes
1 lime juice and zest
2 tbsp soya sauce
1 tsp brown sugar
1 tbsp Thai 7-spice mix
250g ready to wok noodles
A small bunch fresh coriander, chopped

  1. Gently fry the mock chicken or tofu for 5 minutes then add the bag of vegetables.
  2. Continue to cook for 2 minutes.
  3. Add the coconut milk, nori flakes, lime juice, soya sauce, sugar and Thai 7-spice mix. Reserve the lime zest for the end.
  4. Add the noodles and cook for a few minutes to heat through.
  5. Season to taste with salt and pepper then decorate with lots of fresh chopped coriander and the lime zest.
    Recipe © The Vegetarian Society

Are you looking for a food photographer who shares your values? During National Vegetarian Week I’m offering a 20% discount for commissioned food photography. For meat-free recipe development, food styling and stunning food images get in touch… I’d love to hear from you.
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Twitter: @flavourphotos