Stir-fry With Coconut Rice

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This Asian style stir fry is packed with whatever veggies you have in your fridge, the more colours the better! It comes together in less than 15 min and it’s paired with roasted cashews and a my favourite - fragrant coconut rice!

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SERVES 2
PREP TIME 10 MINUTES
COOKS TIME 15 MINUTES
DIFFICULTY EASY

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Ingredients

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For the rice:
3/4 cup of rice
1 1/2 cups of water
2 tbsp of coconut cream

For the stir fry:
2 tbsp of vegetable oil
1 sliced red pepper
2 sliced spring onions (plus more for topping)
150g of baby corn
150g of mangetout
150g of tenderstem broccoli tips
1/2 aubergine
2 tbsp of low sodium soy sauce
2 tbsp of mushroom sauce (or oyster sauce)
Handful if roasted cashews

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Method

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1.
Cook the rice as usual but add the coconut cream with the water. Set aside.

2.
Heat your vegetable oil and fry your spring onions until soft

3.
Add the sliced peppers and fry 2-3 minutes

4.
Stir the rest of veggies and cook for further 3-5 min

5.
Turn heat off and stir the cashews

6.
Serve over rice and finish everything with extra chilli, spring onions and toasted coconut

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