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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

  1. Heat the oil in a non-stick wok or large pan.
  2. 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).
  3. Toss through the spring onions, beans and tofu.
  4. Stir-fry for 5 minutes.
  5. Add the balsamic and cashews to warm through, serve over the noodles or rice.