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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