This was an incredibly easy and quick meal to make. And the mushrooms from Whiteley Farm were full of flavour and very tasty.
We took the recipe from the Carol Vorderman’s Detox For Life book:
2 tablespoons (30 ml) water
1 garlic clove, crushed
2.5 cm (1 inch) root ginger, peeled and finely grated
4 spring onions, shopped
2 red peppers, sliced
450 g (1 lb) broccoli florets
125 g (4 oz) cashew nuts
1 tablespoon (15 ml) sesame oil
- Heat the water in a wok. Add the garlic, ginger and spring onions and stir-fry for 2 minutes.
- Add the other vegetables to the wok. Stir-fry for 3-4 minutes.
- Add the cashew, drizzle over the sesame oil and heat through.
Served on rice noodles.
Everything was taken from the store and the veg was supplied by Whiteley Farm in Pudsey.