Singapore Style Courgette Stir Fry – a healthier take on this popular Asian recipe!
Back with another stir fry recipe! Totally had no intention of posting two in one week but I sort of dashed my schedule out the window for a bit. This may not be a 30 Minute recipe but it sure is just as delicious and easy to make! What’s a few more minutes, right?
Singapore Vermicelli was one of my favourite things to get from a Chinese take-away. I can’t even deny; it tasted damn good. I never even tried to re-create it, I just thought: Chinese take-away or none at all.
Then, I went Paleo. LOL. I wonder; how many of you have an insanely long list of treasured foods that you’ve had to “give up” to stay healthy?
Obviously, I had to re-visit this recipe somehow; I mean, I was craving it so bad! After having indulged in it for so long, I already knew exactly what went in it, I just had this fear that I wouldn’t be able to make something just as delicious. I was so wrong though..
This Singapore Style Courgette Stir Fry (Courgette a.k.a Zucchini for my Americans) not only reminds me of my take-out days; I actually prefer this recipe 10x more! Something, gets me from the distinctive, curry smell to the mouth-watering taste of my favourite Coconut Aminos – it really is a delightful pleasure to eat.
I also love this recipe because it makes you feel like you’re getting the heartiest, healthiest meal ever; there’s an assortment of protein, vegetables and the ever-pleasant zing from the chilli pepper just giving you life!
You are so in for a treat with this one! I implore you to try it out and definitely let me know what you think down in the comments! Also, if you haven’t already you should totally join my mailing list here; I have some exciting things (which may or may not include giveaways *wink*) in the works!
- 3 tablespoons of Coconut Aminos
- 1/2 tablespoon of Fish Sauce
- 1 tablespoon of Curry Powder
- 1 teaspoon of Turmeric Powder
- 3 tablespoons of Coconut/Sesame Oil , divided
- 4 streaks of Bacon , chopped into pieces
- 6 Shiitake Mushrooms , diced
- 1 Bell Pepper , diced
- 2 medium sized Carrots , sliced thin lengthways
- 3 Spring Onions , sliced lengthways (save 1/4th of the onions for garnish)
- 2 Cloves Garlic , minced
- 1 Hot Chilli Pepper , diced
- 2 Chicken Breasts , cut into strips
- 1 cup of Prawns , peeled and deveined
- 2 free range Eggs , beaten
- 3 Courgettes , julienned or cut into long thin strips, Zucchini
- First, mix your coconut aminos, fish sauce, curry powder, turmeric and 1 tablespoon of coconut oil in a small bowl. Set aside.
- Prep all your ingredients before you start cooking!
- Next, using a small frying pan (or the same wok or pan you'll use later), add your bacon and place on medium heat. Cook until crisp (or as crisp as you like) for about 8 minutes.
- Once done, set bacon aside to drain on a paper towel.
- Now, heat up a wok or a large frying pan till smoking. Add in the rest of the coconut oil, mushrooms, bell pepper, carrots, onions, garlic and chilli pepper. Combine and cook for 4 minutes. Make sure to toss so the onions and garlic do not burn
- Next, move the contents of the wok aside and add your chicken. Brown for 3 minutes, then combine with the contents of the wok. Cook for another 3 minutes.
- Add in your prawns and toss to combine. Cook for 2 minutes.
- Next, move the contents of your wok aside and add in your eggs. Allow to firm up for 2 minutes before scrambling, then combine with the rest of the dish and cook for 1 minute
- Lastly, add in your courgette noodles, bacon and sauce left aside. Use tongs to combine and toss. Cook for 1-2 minutes and remove from the heat.
- Serve immediately, using the leftover spring onion to garnish.
I actually used a mix of sliced bell peppers just for a colour flare, feel free to do the same!
You can use leftover chicken/prawns to speed up cooking time - if so, reduce cooking time to 1-2 minutes for each
For my UK heads, I used Tesco's already julienned courgettes (Courgetti) so you would need 2 packs for this recipe!