Vegetarian stir-fry with cashew nuts

105 ratings

Prep Time:15 mins

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 tablespoon of olive oil
1 medium onion, peeled and sliced
1 clove of garlic, crushed
1 red pepper, sliced
1 yellow pepper, sliced
100g / 4 oz. of broccoli florets
175g / 6 oz. of baby sweetcorn, halved
2 courgettes, sliced
2 tablespoon of light soy sauce
2 tablespoon of water
5cm / 2 inch piece of fresh root ginger, grated and juice squeezed out
50g / 2 oz. of unsalted cashew nuts, lightly toasted

Method

Heat the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers and fry for 3 minutes more
Add the broccoli florets, sweet corn and courgettes and continue to fry for a further 5 minutes
In a small bowl, mix together the soy sauce, water and ginger juice
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

Nutritional Information:

All our recipes are nutritionally analysed by our team of experts.

1/4 of this recipe contains

Energy

737kj

177kcal

Fat

9.5g

14%

Saturates

1.7g

Sugars

9.6g

11%

Salt

1.1g

18%

3 of your 5 a day

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"Add tofu or shitake mushrooms to increase the protein content"

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