Recipes › Dinner

• Dinner
• 18 min
• Dairy-Free
• Halal
• Kosher
• Pescatarian
• Vegan
• Vegetarian

Vegetable and cashew stir-fry

Crunchy vegetables and cashews in a garlic-ginger sauce (vegan).

Calories

511

Protein

16 g

Carbs

72 g

Fat

20 g

Per serving. Makes 2 servings.

Ingredients

• 1 tbsp Vegetable oil
• 2 Garlic
• 10 g Fresh ginger
• 200 g Broccoli
• 1 Red bell pepper
• 150 g Sugar snap peas
• 1 Carrot
• 50 g Cashews
• 2 tbsp Soy sauce
• 1 tsp Maple syrup
• 1 tsp Cornflour
• 300 g Brown rice, cooked

Contains: Cereals containing gluten, Soybeans, Tree nuts. Always check the labels of what you buy.

Method

1. Cut the broccoli into small florets, deseed and slice the pepper and cut the carrot into thin slices. Crush the garlic and grate the ginger.
2. Mix the soy sauce, maple syrup and cornflour with 3 tablespoons water.
3. Toast the cashews in a dry wok for 2 minutes until golden. Tip out.
4. Heat the oil in the wok over a high heat and stir-fry the broccoli, pepper, sugar snaps and carrot for 4 minutes. Add the garlic and ginger for 30 seconds.
5. Pour in the sauce and toss until glossy. Stir in the cashews and serve with the warm rice.

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