This is the healthiest lunch I could think of today to compensate for a weekend full of snacking. Luckily this stir-fry tastes great as well, full of ginger and turmeric, so my taste buds are not feeling too deprived. For one decent sized single serve or for two as a side, you will need:
2 large carrots (around 150 grams in total), sliced thinly with a julienne peeler
2 teaspoons of oil
2 spring onions, finely sliced
1 inch square piece of ginger, finely sliced
1 green chilli, finely sliced
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1/2 teaspoon of turmeric
1/2 teaspoon of salt
1/2 teaspoon of raw sugar
a splash of white wine vinegar or lemon juice
dried fried shallots and/or toasted peanuts to garnish
Slice the carrots, ginger, spring onions and chilli as finely as you can into matchstick lengths.
Heat oil in a wok or frying pan, throw in mustard seeds and cumin and wait until they start to pop, then add the spring onion, ginger and chilli. After a few seconds and you start to smell the ginger cooking, add the carrot followed by the turmeric, salt and sugar, and stir-fry rapidly for a minute - not too much longer as you don't want everything to overcook or go mushy. Turn off the heat, taste for salt and sugar and add a splash of white wine vinegar or a good squeeze of lemon juice. Serve topped with friend shallots and/or some toasted peanuts for a bit of added crunchiness.