Where there are dishes that only contain meat/fish, there is an urge to dig up a plate of greens to ensure the meal is completed with a nutritional balance. Vegetables can be replaced with any other vege (seasonal if you like) that is locally available wherever you go. Though obvious, be sure to throw in tough vegetables at the beginning followed by softer ones thereafter. On occasions where you want to incorporate a very tough vegetable, pumpkin lets say, blanch them (cook in boiling water) for a bit to soften them before stir-frying. Mixed vegetables stir-fry are not only joyful to make, but also provides a chance to clear out this week’s grocery remnants in the refrigerator.
Serves 2
Gluten-Free | Dairy-Free | Vegetarian
Vegetables
Macadamia Nut Oil 4 tbs
Garlic crushed, peeled & finely chopped 3
Broccoli cut into florets 100g
Chestnut Mushrooms chopped into quarters 150g
Mangetout Peas 100g
Roasted Cashew Nuts 50g (page…)
Beansprouts 100g
Seasoning
Light Soya Sauce (GF) 2 tbs
Fine Sea Salt a sprinkle
Sesame Oil a drizzle
Heat a wok or pan with oil on medium and once hot, add garlic and cook for a minute until fragrant. Then add broccoli and mushrooms. Continue cooking for a couple more minutes until they soften.
Add mangetout peas, roasted cashew nuts, beansprouts, light soya sauce and a sprinkle of salt. Cook briefly so they retain their crunchiness then take off the heat. Serve onto a plate and drizzle over some sesame oil.
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