Ayurvedic Vegan Vegetable Stir-Fry Recipe


This simple stir fry can use any vegetables you may have that are fresh, add spinach and coriander or other herbs just before serving for a quick healthy side.

Photo by merc67/iStock / Getty Images


  • 2 tbsp ghee or sunflower oil
  • 4 spring onions, cut into 4cm/1½in lengths
  • 1 garlic clove, crushed
  • piece fresh root ginger, about 1cm/½in, peeled and grated
  • 1 carrot, cut into thin batons
  • 1 red pepper, cut into thick batons
  • 100g/3½oz baby sweetcorn, halved
  • 1 courgette, cut into thick batons
  • 150g/5½oz sugar-snap peas or mangetout, trimmed
  • 2 tbsp low-salt soy sauce
  • Edamame beans
  • Lemon/Lime to serve

PREPARATION (4 Portions)

  1. Heat a wok on a high heat and add the oil or ghee. Add the spring onions, garlic, ginger and stir-fry for 1 minute, then reduce the heat. 

  2. Add the carrot, red pepper and baby sweetcorn and stir-fry for 2 minutes. Add the courgette, edamame beans and sugar snap peas and stir-fry for a further 3 minutes. Toss the ingredients from the centre to the side of the wok using a wooden spatula. 

  3. Add 1 tablespoon water, soy sauce and cook over a high heat for a further 2 minutes or until all the vegetables are cooked but not too soft.  Add a squeeze of lemon or lime to serve.



This is one of the recipes used in The Cleanse.