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Veggie Stir Fry

Equipment needed

  • Chopping board
  • sharp knife
  • wok or large frying pan
  • wooden spatula
  • grater
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Veggie stir fry
(Serves 2)
Preparation time: 15 minutes
Cooking time: 10 minutes

Ingredients

  • Handful of unsalted cashew nuts
  • 2 carrots thinly sliced
  • 1 small onion chopped
  • 1 handful of small broccoli florets
  • 2 handfuls of bean sprouts
  • ½ a red or yellow pepper thinly sliced
  • 1 handful of spinach (washed)
  • Juice of 1 lime or lemon
  • Small bunch of coriander leaves, chopped
  • 2 garlic cloves, finely sliced
  • 1 chilli, seeds removed, finely chopped (optional)
  • 1 inch of ginger root peeled & grated
  • ½ tin (200ml) reduced fat coconut milk
  • 1 tablespoon olive or rapeseed oil for frying, plus a
    little extra if necessary

Method

  1. Prepare the vegetables and herbs and place in piles on a large plate or in bowls.
  2. Heat ½ the oil until hot in a wok or large deep frying pan.
  3. Heat the remaining oil and when it is hot add the chilli (if using), onion, ginger, garlic and cashew nuts and cook for 2 minutes whilst moving them around the pan.
  4. Add in the carrots, broccoli, peppers and cook for 5 minutes, toss the pan occasionally to avoid sticking.
  5. Add the spinach and bean sprouts to the wok and cook for a further couple of minutes.
  6. Pour in the lime juice and coconut milk and stir well.
  7. Divide into two bowls and sprinkle with coriander to serve.

Budget tips: Use frozen vegetables instead of fresh such as peas, French beans or cauliflower. Use 1 tsp of powdered ginger & chilli in place of fresh.

Storage: Keep in the fridge for 3 days in an airtight container. You can freeze the left over coconut milk to use in another recipe.

Swaps and additions: You can replace the tofu with cooked chicken or turkey or try other vegetables such as mushrooms, baby corn or grated courgette.

Serving suggestions: Serve with rice or noodles.