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Super Green Stir-Fry (v)
Super Green Stir-Fry (v)

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.

Tags:
Calorie Smart
Allergens:
Cereals containing gluten
Soya
Peanut

The quantities provided above are averages only.

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.

Total20 minutes
Active 15 minutes
DifficultyMedium

Ingredients

serving amount

200

Broccoli Florets

150

Green Beans

25

Soy Sauce

(Contains: Cereals containing gluten, Soya)

1

Garlic Clove**

25

Salted Peanuts

(Contains: Peanut May contain traces of: 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

Energy (kcal)498 kcal
Energy (kJ)2084 kJ
Fat18 g
of which saturates3 g
Carbohydrate57 g
of which sugars19 g
Protein17 g
Salt3 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Grill Pan
Bowl
Plate

Instructions

Roast the Broccoli
1

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.

Prep
2

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).

Stir-Fry Time
3

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.

Rice Time
4

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.

Make the Dressing
5

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!

Serve Up
6

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.

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