Back in November I had the pleasure of meeting rawCo, a company providing – you guessed it – coconut products in the form of a flour, oil and amino sauce. As you may know, I’m an avid user of coconut related ingredients, so their offerings were right up my street. Coconut flour and oil are both standard essential in my kitchen cupboards; two things I’d actually be lost without.
What’s great about rawCo’s Extra Virgin Coconut Oil is that it is produced using the cold-press method without the use of any chemical solvents, meaning the product is 100% raw and pure. This is exactly what I look for when I use the ingredient in my cooking and baking.
Coconut flour is a god-send when it comes to baking without wheat or other grain flours. The rawCo’s variety is ground from dried, defatted coconut meat which is high in fibre, low in digestible carbohydrates, high in protein and contains lauric acid, helping to support the body’s immune system. Nice! I usually use ½ coconut flour and ½ buckwheat, oat or almond flour, as it can dry out a standard healthy cake mixture, so just be aware when it comes to moisture and balance of ingredients.
Recently I was sent these delightful products alongside the more unfamiliar Coconut Amino Sauce. Say what? I’d never heard of this product before but essentially it is crafted from the sap of the coconut tree. It is aged and blended with sun-dried sea salt, resulting in a salty and tangy sauce with a slightly sweet aftertaste. Suitable for vegetarians and vegans, plus those following a primal/paleo lifestyle, this delicious sauce also includes an impressive 17 amino acids.
As someone with a wheat intolerance, annoyingly this means I can’t eat soy sauce, which is a bit of a shame when it comes to cooking and making tasty sauces and salad dressings; I usually use Tamari in place of this. WELL, now my mind has been blown. rawCo’s Amino Sauce is incredible – rich, flavoursome, delicious and almost like a runny syrup. This has very quickly become one of my favourite ingredients and certainly something which I’ll be stocking up on the future.
I was excited to try this out in ways where soy sauce is usually used: from salad dressings to marinades, stir-fries to dipping or basting. I thought I’d try out a slightly different twist on a vegan-friendly, low carb and gluten-free stir fry, made with a spicy, tangy ginger infused sauce and sprinkled with crunchy edamame beans. Ready in less than 15 minutes and bursting with goodness, I hope you enjoy this super easy dish for lunch or dinner when time is short – who says fast food has to be unhealthy?
Nutty Chilli & Ginger Coconut Veggie Stir-Fry
For the sauce –
- 1 tablespoon peanut butter
- Juice of 1 lime
- 2 tablespoons rawCo Coconut Amino Sauce
- 1 teaspoon Sriracha sauce
- Pinch of chilli powder
- ½ teaspoon freshly grated ginger
- ½ teaspoon turmeric
- 1 teaspoon sesame oil
- ½ teaspoon of honey (optional)
(Note: You’ll have some dressing leftover – this batch of dressing can be kept in the fridge in a screw-top jar for up to 3 days)
For the stir-fry (serves 1) –
- 1 carrot, cut into match-sticks
- 1 red pepper, thinly sliced
- 1 small courgette, spiralised
- A few spring onions, chopped
- 1 small garlic clove, crushed
- Large handful of spinach leaves
- Fresh coriander leaves
- Dry roasted edamame beans, to serve
- Whisk together all of the sauce ingredients vigorously and set aside.
- Heat a little rawCo coconut oil in a non-stick frying pan and add the spring onions and crushed garlic and cook on a high heat for a few minutes.
- Add the rest of the vegetables apart from the spinach and cook for about 3-4 minutes, until starting to soften slightly.
- Pour in some of the sauce (about 1 tablespoon) and continue cooking for a few more minutes. Add the spinach leaves and cook for a further few minutes, until they start to wilt.
- Remove from the heat, serve on a place and scatter some fresh coriander leaves and edamame beans on top for extra crunch!