Healthy vegetable stir fry recipe
Baby sweetcorn, Tenderstem, courgettes, water chestnuts, fresh root ginger, cashew nuts, coriander... Mark Sargeant's super stir-fry is health in a frying pan.
Ingredients
- 2 tbsp oil
- 1 onion, peeled and sliced
- 2 cloves garlic, sliced
- 100 g tenderstem broccoli
- 175 g baby sweetcorn, halved
- 2 pak choi, broken into leaves
- 2 courgettes, sliced
- 50 g water chestnuts, sliced
- 2 tbsp light soy sauce
- 5 cm piece fresh root ginger, grated
- 1 red chilli, sliced
- 1 small bunch coriander, chopped
- 50 g cashew nuts, lightly toasted
- 1 lime, juice only
Details
- Cuisine: Asian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 4
Step-by-step
- Heat the oil in a wok and fry garlic until it goes lightly brown then add the onion and fry for 3 minutes.
- Add the chilli, ginger, broccoli florets, sweetcorn and courgettes and continue to fry for a further 5 minutes.
- Add the pak choi and the water chestnuts and toss to mix in for a further 2 minutes then add the soy sauce, lime juice and a few more drops of the oil.
- Toss the cashew nuts in and serve.
Recipe provided by The Groovy Food Company
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