Ingredients
2 tbsp olive oil
sesame oil if you have it
1 clove garlic
crushed
1 onion
thinly sliced
1 red capsicum
thinly sliced
1 carrot
peeled and thinly sliced
1 broccoli
cut into florets
6 large mushrooms
sliced
150g sugar snap peas
trimmed
2 tbsp hoisin sauce
2 tbsp soy sauce
½ cup fresh herbs
e.g. green or purple thai basil, coriander
½ cup cashews
Equipment
- 1 wok
Instructions
- Heat 1 teaspoon of oil in a wok, cook the onion for about 2 minutes until translucent, then add garlic and cook for another minute.
- Add the capsicum, carrot, broccoli and mushrooms and stir fry for 3-4 minutes.
- Add the sugar snap peas and sauces and cook for another 2 minutes until vegetables are tender.
- Serve vegetables garnished with cashews and herbs and steamed rice.
Notes
Tip
This stir fry is a fantastic quick way to get your vegetable boost.
Variation
Omit the nuts if you are a nut-free household.
