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China stir-fry

Serves:

Serves 6

Meal type

Light Meal

Ingredients

  • 2 tablespoons olive oil

  • 1 medium onion, diced

  • 3 cloves garlic, minced

  • 1 tablespoon minced ginger

  • 200g shredded carrots

  • 1 sliced red pepper

  • 1sliced green pepper

  • 1 large head broccoli, chopped into florets

  • 200g cups sugar snap peas

  • 300g cooked brown rice or quinoa

  • 100g cup roasted cashews

  • 125g  Edamame beans

  • Sliced spring, optional for garnish

For the sauce:

  • 1small can pineapple chunks in pineapple juice, not drained

  • 50ml reduced-sodium soy sauce

  • 2 tablespoons sweetener of your choice (sugar, honey, stevia)

  • 1 tablespoon seasoned rice vinegar

  • 1 tablespoon Chia seeds (optional, for thickness)

  • 2 teaspoons Sriraccha sauce

Preparation


Stir frys if not over cooked can be just as delicious cold,

For sauce:

1.     Place the sauce ingredients in a blender. Blend until smooth. Set aside.

For stir-fry:

1. Heat olive oil in a large wok or over medium heat. Once hot, add onion and sauté for 5 minutes.

2.  Add garlic and ginger to pan, and sauté for another 3 minutes.

3. Add carrots, bell pepper, broccoli and snap peas and sauté for another 5–7 minutes, or until veggies are tender.

4. Add cooked brown rice, cashews and Edamame beans, stirring until heated through.

5. Pour sauce on top and stir to combine.

6. Season with salt and pepper to taste. Garnish with chopped spring onions and extra cashews.

 

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