Stir Fried Veggies with Cashew Nuts and Black Bean Sauce
Nutrition per serving
| Calories | 263 kcal |
| Protein | 7.3 g |
| Carbs | 50.4 g |
| Fats | 3.5 g |
| Saturated Fat | 0 g |
| Monounsaturated Fat | 0 g |
| Polyunsaturated Fat | 0.1 g |
| Sugars | 6.7 g |
| Fiber | 4.5 g |
| Sodium | 228 mg |
Ingredients
| Garlic | |
| Basmati Rice | |
| Ginger | |
| Green Bell Pepper (capsicum) | |
| Carrot | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Cashew Nuts | |
| Black Bean Sauce | |
| Baby corn | |
| Peas, Snow/Snap/ Mangetout |
Preparations
1. Peel/finely chop the garlic and ginger.
1. Peel/finely chop the garlic and ginger.
2. Core and slice the pepper into 1/2cm strips.
3. Finely slice the spring onion into ½ cm rounds. Separate the white part from the green.
4. Peel/slice the carrot into ½ cm strips.
Cooking instructions
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
1. Bring 175ml of lightly salted water to boil. Add the rice, lower heat, cover with lid and cook for 10 minutes. Remove from heat and set aside for 10 minutes. (No peeking, leave the lid on through cooking and resting time).
2. Place the cashew nuts in a drying frying pan over medium-high heat. Stir frequently every 15 seconds and cook for about 3 minutes until golden brown. Transfer to a bowl and set aside.
3. Add a tsp of oil to the same pan over medium-high heat, add the garlic, ginger and the white part of the spring onion and cook for 30 seconds before adding the chopped peppers, carrots, baby corn, mangetout and continue to cook for 2 minutes.
4. Add the black bean sauce and 2 tbsp of water. Stir to combine and cook for a final minute.
5. Serve in a bowl on top of the rice with the cashew nuts and the green part of the spring onion sprinkled over the top.