Michelle'sFreeFrom Cashew & Sprout Stir Fry
Wheat, gluten, corn, dairy & egg free
4 tbsp stir fry, olive or coconut oil
6 cloves garlic, peeled and sliced
1-2 red or green chillis, depending on how hot you want your stir fry - with the pips removed and thinly sliced
50g / 2oz peeled fresh ginger, cut into thin matchsticks
2 large red (sweet) peppers, pipped and cut in strips
4 sticks celery, sliced thinly
40 Brussel sprouts, trimmed and sliced thinly
4 Jerusalem artichokes, peeled and cut in thin matchsticks
200g / 7oz purple sprouting broccoli, stems cut thinly across and florets left whole
4-5 tbsp wheat/gluten-free soya sauce
1 cup water
1 head raddicchio, sliced
20 spring onions (scallions), halved and cut in thirds
150g / 5oz roasted, salted cashew nuts
1 pack beansprouts
sea salt and freshly ground black pepper
In a wok or wide frying pan heat the oil and add the garlic, chilli and ginger. Fry briskly but without burning for a couple of minutes then add the peppers, celery, sprouts, artichokes and broccoli.
Cook briskly for a couple of minutes then add the soya sauce and the water. Cover the wok and continue to cook for 5 minutes.
Add the raddicchio, spring onions (scallions) and cashew nuts and cook for another minute or two.
Season further to taste with soya sauce, sea salt and freshly ground black pepper if needed and serve at once.
Serves 6 - per portion
304cals - 12g protein
21g total fat - 4g sat / 13g mono / 4g poly
17g carbohydrate of which 7g sugar
7g fibre - 830mg sodium / 2g salt
Good Source of: Vitamin B6, C. folic acid, iron & zinc
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