Vegetable Stir-fry

 0 Reviews

Recipe by Mark Sargeant
Serves 4
Ready in 15 to 30 mins

Ingredients

  • 2 tbsp The Groovy Food Company Omega High Five Oil
  • 1 onion, peeled and sliced
  • 2 garlic cloves, sliced
  • 100g Tendersem broccoli
  • 175g baby sweetcorn, halved
  • 2 pak choi, broken into leaves
  • 2 courgettes, sliced
  • 50g water chestnuts
  • 2 tbsp light soy sauce
  • 5cm piece fresh root ginger, grated
  • 1 red chilli, sliced
  • small bunch coriander, chopped
  • 50g cashew nuts, lightly toasted
  • juice of 1 lime

How To Cook

  1. Heat the oil in a wok and fry the garlic until it goes light brown, then add the onion and fry for three minutes. Add the chilli, ginger, broccoli florets, sweetcorn, courgettes and continue to fry for a further five minutes.
  2. Add the pak choi and the water chestnuts and toss to mix in for a further two minutes then add the soy sauce, lime juice and a few more drops of oil. Toss in the cashew nuts and serve.
    3. http://www.groovyfood.co.uk
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Vegetable Stir-fry
  • Recipe by Mark Sargeant
  • Serves 4
  • Ready in 15 to 30 mins
    Ingredients
  • 2 tbsp The Groovy Food Company Omega High Five Oil
  • 1 onion, peeled and sliced
  • 2 garlic cloves, sliced
  • 100g Tendersem broccoli
  • 175g baby sweetcorn, halved
  • 2 pak choi, broken into leaves
  • 2 courgettes, sliced
  • 50g water chestnuts
  • 2 tbsp light soy sauce
  • 5cm piece fresh root ginger, grated
  • 1 red chilli, sliced
  • small bunch coriander, chopped
  • 50g cashew nuts, lightly toasted
  • juice of 1 lime
    How to Cook
  1. Heat the oil in a wok and fry the garlic until it goes light brown, then add the onion and fry for three minutes. Add the chilli, ginger, broccoli florets, sweetcorn, courgettes and continue to fry for a further five minutes.
  2. Add the pak choi and the water chestnuts and toss to mix in for a further two minutes then add the soy sauce, lime juice and a few more drops of oil. Toss in the cashew nuts and serve.
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