Friday, 27 January 2017

Broccoli, Red Pepper and Cashew Stir Fry

broccoli red pepper and cashew stir fry

It's Chinese New Year this weekend (starting tomorrow) and to kick off the celebrations, I wanted to share this delicious stir fry recipe. This is my go-to dinner when I'm short on time yet don't want to skimp on taste or nutrients. It's a great alternative to takeaways and proves that you can still enjoy stir fries when following a gluten free diet (oriental dining establishments are notoriously a minefield for coeliacs). The combination of textures in this stir fry works really well together and I particularly like the bite and flavour that the cashews add, as well as providing a plant based protein source.

Three great health benefits: high in fibre, beneficial for bone health, good source of anti-oxidants

Serves 2
Enjoy immediately

1 handful of broccoli florets (mine weighed 100g), washed
1 red bell pepper (mine weighted 100g), sliced lengthways
1 large handful beansprouts (mine weighed 100g)
5-6 chestnut mushrooms (mine weighed 100g), washed and sliced
50g cashews
1 small onion, finely chopped
1 clove garlic, minced
Juice of half a lemon
1 tbsp toasted sesame oil
1 tbsp tamari soy sauce
1 tsp chilli flakes
1 inch piece fresh ginger, finely chopped or grated
Brown rice noodles, to serve (optional)

1) In a wok or large frying pan, warm the toasted sesame oil over a medium-high heat. Add the onion, followed by the garlic and cook until softened.
2) Increase the heat to high and add the broccoli. Stir fry for a couple of minutes before adding the red bell pepper, beansprouts, mushrooms and cashews.
3) Add the chilli, ginger, lemon juice and tamari and stir fry for 1-2 minutes. Enjoy immediately.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 


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