A great way to pack lots of vegetables in to one meal. Add lots of delicious herbs and spices as you go – I find a stir-fry to be one of the most versatile dishes and quick to make too!
This recipe is an adaptation of a Viridian Nutrition recipe from their One Week No Sugar Challenge recipe book.
Ingredients
- 1 tablespoon of coconut oil or olive oil
- 1 head of broccoli, chopped (also works well with frozen broccoli)
- A small tin of sweetcorn or peas are optional but tasty to add in too
- 4 garlic cloves, sliced
- 1 red chilli, deseeded and finely sliced
- 1 bunch of spring onions, sliced
- 140g tinned black beans
- 300g tofu pieces
- 1 tablespoon balsamic vinegar
- 25g raw cashew nuts
- Salt and pepper
- Cooked noodles, or rice to serve
Method
- Heat the oil in a non-stick wok or large pan.
- Add the garlic, chilli and broccoli and any other optional veggies and fry for 5 minutes until tender (add a little water if it begins to catch).
- Toss through the spring onions, beans and tofu.
- Stir-fry for 5 minutes.
- Add the balsamic and cashews to warm through, serve over the noodles or rice.