Skip to main content
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

1

Garlic Clove**

25

Salted Peanuts

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.

This week's must-try HelloFresh recipes

Greek Style Chicken and Halloumi BBQ Skewers

Greek Style Chicken and Halloumi BBQ Skewers

with Flatbreads, Parsley Yoghurt and Baby Gem Salad
Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

Korean Inspired Gochujang Pork Belly and Sesame Pear Slaw

with Sambal Rice and Cucumber Salad
Char Siu Udon and Sweet Chilli Veggie Gyozas

Char Siu Udon and Sweet Chilli Veggie Gyozas

with Soy-Sesame Broccoli, Mushrooms and Peanut-Coriander Gremolata
Make your own Curry Paste: Butternut Butter Masala

Make your own Curry Paste: Butternut Butter Masala

with Peas, Cashew Nuts and Rice
Seared Monkfish Medallions on Lemon Risotto

Seared Monkfish Medallions on Lemon Risotto

with Homemade Bacon Jam and Rocket Salad
Homemade Lamb Keema Pau

Homemade Lamb Keema Pau

with Mango Chutney, Pickled Onion and Salad
Quick Goulash Inspired Beef

Quick Goulash Inspired Beef

with Bulgur Wheat, Bell Pepper and Soured Cream
Jerk Style Spatchcock Chicken and Pineapple Chutney

Jerk Style Spatchcock Chicken and Pineapple Chutney

with Coconut Rice & Beans, Slaw and Tenderstem®
Mozzarella and Roasted Butternut Squash Salad

Mozzarella and Roasted Butternut Squash Salad

with Rocket, Pesto Dressing and Croutons
Crispy Onion Topped BBQ Hot Dogs and Chips

Crispy Onion Topped BBQ Hot Dogs and Chips

with Burger Sauce Slaw and Rocket
Homemade Jamaican Style Curried Beef Patties

Homemade Jamaican Style Curried Beef Patties

with Roasted Pepper and Pickled Onion Salad
Thai Style Chicken Spaghetti

Thai Style Chicken Spaghetti

with Pepper, Spinach and Peanuts
Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

Biang Biang Inspired Hand-Cut Noodles in Hoisin Sauce

with Stir-Fried Veg and Crushed Peanuts
Caribbean Style Spiced Salmon

Caribbean Style Spiced Salmon

with Kiwi Salsa, Chips and Zesty Slaw
Easy Peasy Chorizo Linguine

Easy Peasy Chorizo Linguine

with Peas and Balsamic Glaze
Chinese Style BBQ Pork Steak

Chinese Style BBQ Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
Middle Eastern Style Lamb and Couscous

Middle Eastern Style Lamb and Couscous

with Roasted Cumin Carrots and Yoghurt
Chipotle Chicken Fajita Traybake

Chipotle Chicken Fajita Traybake

with Soured Cream and Baby Leaf Salad
Thai Style Coconut Fried Chicken and Green Curry Mayo

Thai Style Coconut Fried Chicken and Green Curry Mayo

with Sweet Chilli Bacon Smashed Potatoes, Mango and Coriander Salad
21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

21 Day Aged Rump Steak and Crispy Parmesan Gnocchi

with Spiced Chorizo Salsa and Tenderstem®