Prep Time:15 mins
About us
Vegetarian stir-fry with cashew nuts
Cooking Time:20 mins
Serves:4 Adults
Why not try a meatless Monday and give this quick, tasty and nutritious stir-fry a go. It can also be eaten any other day of the week!
Ingredients
- 1 tbsp vegetable oil (about 15 ml)
- 1 medium red onion (about 150 g) peeled and sliced
- 1 clove garlic peeled and chopped or ½ tsp garlic puree.
- ½ medium red pepper (about 80 g) sliced.
- ½ medium yellow pepper (about 80 g) sliced.
- 70 g broccoli
- 100 g baby sweetcorn halved
- 2 medium courgettes (about 200g) sliced
- 1 tbsp (about 15 ml) light soya sauce
- Juice half a lime
- 20 ml water
- 1 tbsp cornflour
- 1 tbsp ground ginger
- 40g unsalted cashew nuts lightly toasted
Method
- Heat a dry wok or frying pan, toss the cashew nuts in the wok/pan for 1 minute to toast them, keep them moving in the wok/pan, so they will not burn. Pour them into a bowl to cool.
- Heat the oil in the wok or frying pan and fry the onion, peppers, and garlic for 3 minutes.
- Add the broccoli, sweet baby corn and courgette and continue to fry for a further 5 minutes.
- In a small bowl, mix the soya sauce, water, lime juice, ginger and cornflour.
- Using a wooden spoon, make a space in the centre of the stir-fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken.
- Toss the vegetables to coat thoroughly with the sauce.
- Transfer to a serving dish and sprinkle with the cashew nuts.
What you will need
- Wok
- Wooden spoon
Serving suggestions
Serve with brown rice or noodles. Finish with chopped fresh coriander.
"Add tofu or shitake mushrooms to increase the protein content"
