Ginger, Cashew and Honey Stir-Fry with Broccolini and Bok Choy

Ginger, Cashew and Honey Stir-Fry with Broccolini and Bok Choy

Ready in 35 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, November 25, 2018.
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Ingredients

Stir Fry

  • 2-3 garlic sprouts
  • 1 pack button mushrooms
  • ½ bunch broccolini
  • 1 baby bok choy
  • 1 pack veggie ginger and honey sauce

Noodles

  • 2 bundles udon noodles

To serve

  • ½ pack roast cashews
  • 1 pack micro coriander
  • 1 pack crispy shallots

Steps

  1. Prep veggies Bring a large pot of salted water to the boil. Cut garlic sprouts into 5cm lengths; quarter mushrooms; cut broccolini in half lengthways; separate bok choy leaves
  2. Cook stir-fry Heat a drizzle of oil in a large fry-pan on high heat and cook sprouts and mushrooms with ½ tsp salt for 2-3 minutes, until browned. Add broccolini and sauce and cook a further 1-2 minutes, until tender. Toss through bok choy for about 1 minute, until wilted. Season to taste.
  3. Cook noodles Cook noodles in pot of boiling water for about 4 minutes, until tender. Drain and return to pot with a drizzle of oil (sesame oil would be great for this!) to avoid sticking. Cover to keep warm.
  4. Serve stir-fry on noodles and scatter with cashews, coriander and crispy shallots.

Nutritional Information

Energy 2599 kj
621 kcal
Protein 19.8g
Carbohydrate 89.6g
Fat 20.6g