Vegetable Stir-Fry With Cashew & Chilli

Total Time
25mins
Prep 20 mins
Cook 5 mins

This dish is virtually fat free as it uses no oil, and so nice and easy (especially if you have a wonder grocer who makes up stir-fry mixes for you)! Just put it all together and enjoy with extra dried chilli for that spice factor! Very healthy and great with chicken too!

Ingredients Nutrition

Directions

  1. Heat water in wok or non-stick frypan and stir-fry crushed garlic and carrot over high heat, 2 to 3 minutes.
  2. Add all other veges (cut the broccoli and cauliflower into florets)and stir-fry until just tender.
  3. Stir in sweet chilli sauce.
  4. Scatter with cashews and serve with steamed rice or cooked noodles.
  5. Notes for Variation: For a chicken stir-fry, add 2 thinly sliced chicken fillets at the same time as the carrot.
  6. For more spice, add a teaspoon of chopped dried chilli or 1/4 tsp of chilli powder at the time you add the crushed garlic and carrot - watch out, it is hot!

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