Super Green Stir-Fry (v)
with Roasted Broccoli, Ginger Peanut Dressing
This super green stir-fry is the perfect quick-fix recipe if you’re craving something fresh and flavourful. Crunchy green vegetables like beans and broccoli pick up all the flavours in the peanutty sauce, whilst fresh herbs and lime juice keep things fresh. Wholesome, hearty and packed with nourishing ingredients, make this your dinnertime go-to.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
200
Broccoli Florets
150
Green Beans
25
Soy Sauce
(Contains Cereals containing gluten, Soya)
1
Garlic Clove
25
Salted Peanuts
(Contains Peanut May contain Nuts)
2
Spring Onion
40
Dried Apricots
15
Rice Vinegar
1
Lime
1
Peanut Butter
1
Ginger Puree
1
Carrot
1
Coriander
1
Brown Rice & Quinoa
Not included in your delivery
50
Water
Nutritional information
Utensils
Instructions
Preheat the oven to 200°C. Pop the broccoli on a lined baking tray. Drizzle with oil and season with salt and pepper. Roast on the middle shelf of your oven until slightly charred and tender, 15 mins.
Meanwhile, trim the green beans and chop into thirds. Roughly chop the coriander (stalks and all). Trim the spring onion then slice thinly. Trim, then coarsely grate the carrot (no need to peel). Peel and grate the garlic (or use a garlic press).
Heat a glug of oil in a large frying pan over medium-high heat. Once hot, add the green beans and stir-fry for 3-4 mins. Stir in half the spring onion, the garlic, half the easy ginger, half the soy sauce and the rice vinegar. Fry for 2 mins more.
Add the brown rice and quinoa and the carrot to the frying-pan. Break up any large clumps with a wooden spoon. Cook, stirring occasionally for 3 mins. Meanwhile, roughly chop the dried apricots. Zest the lime and cut into quarters.
Pop the peanut butter into a small bowl. Mix in the remaining soy sauce and easy ginger and the juice from half the lime. Add the water (see ingredients for amount) and stir well. Taste and season with salt, pepper and more lime juice as needed. TIP: You want it to be pouring consistency!
Once cooked, add the roasted broccoli to the stir-fry. Stir through the apricots, ginger peanut, coriander and lime zest. Serve in bowls with the peanut butter dressing drizzled all over. Sprinkle over the remaining spring onion and finish with any spare lime wedges popped on the side.
