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Vegetable Stir-fry

Serves: 4

Ready in: 15 to 30 mins

Cost Cutting Eco Friendly Quick Make Vegan Friendly

Simple, fresh and quick - what more could you want from a mid-week dinner?

Vegetable Stir-fry Recipe: Veggie


2 tbsp The Groovy Food Company Omega High Five Oil

1 onion, peeled and sliced

2 garlic cloves, sliced

100g Tendersem broccoli

175g baby sweetcorn, halved

2 pak choi, broken into leaves

2 courgettes, sliced

50g water chestnuts

2 tbsp light soy sauce

5cm piece fresh root ginger, grated

1 red chilli, sliced

small bunch coriander, chopped

50g cashew nuts, lightly toasted

juice of 1 lime


  • Heat the oil in a wok and fry the garlic until it goes light brown, then add the onion and fry for three minutes. Add the chilli, ginger, broccoli florets, sweetcorn, courgettes and continue to fry for a further five minutes.
  • Add the pak choi and the water chestnuts and toss to mix in for a further two minutes then add the soy sauce, lime juice and a few more drops of oil. Toss in the cashew nuts and serve.
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