A quick and easy veggie stir fry that combines a sweet & salty sauce with fresh coconut flavour and a subtle heat.
Ingredients
Method
2 tsp coconut oil
2 cloves garlic, minced
½ tsp ground ginger
1 red chilli, thinly sliced
1 red onion, thinly sliced
100g tenderstem broccoli
1 pack Tilda Coconut Super Grains
150g edamame beans
1 carrot, grated
1 tbsp soy sauce
½ tbsp rice vinegar
½ tbsp honey
1 tsp sriracha
1 tbsp peanut butter
2 tbsp hot water
½ a lime (juice of)
2 cloves garlic, minced
½ tsp ground ginger
1 red chilli, thinly sliced
1 red onion, thinly sliced
100g tenderstem broccoli
1 pack Tilda Coconut Super Grains
150g edamame beans
1 carrot, grated
For the sauce
1 tsp sesame oil1 tbsp soy sauce
½ tbsp rice vinegar
½ tbsp honey
1 tsp sriracha
1 tbsp peanut butter
2 tbsp hot water
½ a lime (juice of)
To serve
30g peanuts- Add the coconut oil, garlic, ginger, red chilli, red onion and broccoli to a large frying pan or wok. Cook over a medium heat, stirring gently, until the onion begins to soften, about 3-4 minutes.
- Add the coconut Super Grains and edamame beans and continue to cook for a further 2-3 minutes until heated through.
- Add the grated carrot and stir to combine.
- To make the sauce, whisk together all sauce ingredients. Add to the pan and stir to combine.
- Divide between two bowls and top with the peanuts.
