i want to try this recipe but cannot find LSA and psyllium seed husk mix…? can someone help source this for me? Or can i substitute chia seed?
This is so fast and easy. The flavours of this green and fresh stir-fry are really strong, vibrant and delicious – ginger, coriander, garlic, with chunky tuna (or any protein you like), a little more yumminess and bulk from a sprinkle of fibre (a mix of LSA and Psyllium) and creaminess from a dollop of yoghurt. It really feels like a very satisfying meal. It smells great while you’re cooking, too!
You can change any of the veggies, or swap the tuna for chicken or fish, or go vegetarian. Yummmy!!
• 1 cup of chopped fresh Broccolini (35)
• 1/4 cup frozen peas (40)
• 1/2 cup frozen chopped green beans (25)
• 1 good-sized clove of garlic, crushed (3)
• A thumb-sized piece of peeled ginger, grated (1.5)
• 1 teaspoon of finely chopped coriander (1)
• 1 small tin of Tuna chunks in springwater (70)
• 1/2 teaspoon of fresh chilli paste, I used Coles brand (1)
• 1 teaspoon of coconut oil for cooking in (120)
• 1 teaspoon of gluten-free soy sauce (5)
• 1 tablespoon of plain natural yoghurt on top
• 1/2 teaspoon of Thai dried mixed herbs/spices (0.5)
• 1/2 teaspoon of fish sauce (3)
• 1 tablespoon of LSA and Psyllium Seed Husk mix (50)
• 1/2 cup of coconut water (15)
Overall prep and cooking time: About ten minutes
Warm the coconut oil on medium heat then add the garlic, ginger, coriander, dried Thai mixed herbs and chilli paste. Stir gently until the garlic is starting to cook and it all starts to smell delicious.
Add all the vegetables and the tuna and stir for half a minute so they get coated with the flavours, then add the coconut water, soy sauce and fish sauce. Turn off the heat and stir through the LSA/psyllium mix which adds nice texture and bulk.
Serve with a dollop of natural yoghurt on top. Enjoy!