Sometimes you just need a quick and healthy dinner recipe that’s full of nutrients and easy to make. This super simple stir-fry recipe comes from our friends at Green Press and is gluten free and vegan. It’s full of delicious vegetables and takes less than 15 minutes to make! How’s that for quick and easy?
Cashew & Broccoli Stir-fry Recipe
Takes 15 minutes
Makes 1 serving – so double or triple depending on the amount of mouths you’re feeding.
Ingredients:
Cashew – 1/2 cup
Broccoli – 1 cup
Zucchini – 1 cup
Bok choy – 1 cup
Capsicum – 3/4 cup
Spring onion – 1/2 cup
Sesame oil – 2 tablespoon
Tamari soy sauce – 2 tablespoon
Water – 1/2 – 3/4 cup
Method:
- Wash and chop vegetables
- Heat pan on medium with sesame oil, add cashews and fry until golden
- Add vegetables (excluding spring onion) and liquid, cover pan with a suitable lid and let steam for 2 minutes or until water evaporates (if veg are still a bit too firm, crank the heat and add a dash more water)
- Serve, topped with spring onion
Notes:
This recipe is very versatile and you can build of it very easily…
Fry with a bit of garlic and a dried chilli and some firm dried tofu from an oriental grocer (some brands are deep fried, some look like strips of beef jerky, read the ingredients list and experiment).
Squid Brand fish sauce is a nice touch.
Add a little ground lemongrass and/or ginger to give it some sweet notes.
Chuck a handful of fresh herbs, vietnamese mint and thai basil with some chilli and fish sauce will make this a staple in your week.