This vegetable stir-fry is quick and easy to prepare and makes a great supper dish
Easy Stir Fry
Prepare 20 minutes
Cook 8-10 minutes
1 tsp groundnut oil
4 spring onions, sliced
2 clove garlic, finely chopped
2 cm piece fresh ginger, peeled and finely sliced
500g mixed vegetables such as pak choi, baby corn, broccoli, peppers, carrots, green beans
100g unsalted cashew nuts
2 tsp light soya sauce
2 tsp Shaoxing rice wine or dry sherry
2 tsp fish sauce
Basmati rice, uncooked 168g or cooked 464g
Cut the mixed vegetables into similar size pieces, roughly 2cm chunks.
Heat the oil in a wok or large frying pan until it is hot. Add the garlic, ginger, and spring onion stir fry for 1 minute. Add the remaining vegetables and stir-fry for 4 minutes. Add the soya sauce, rice wine, fish sauce and cashew nuts and stir fry for another minute until the vegetables are tender.
Meanwhile, cook the rice according to the pack instructions or cook in the microwave using a microwavable rice cooker.
Serve with rice.
Nutritional Analysis: Vegetable stir fry with rice
|Per Portion||Energy (Kcals)||Carbs (g)||Protein (g)||Fat (g)|
|Food group||Starchy||Fruit & veg||Dairy||Meat/Fish||Fats||Extras|
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