Stir-fried Vegetables with Cashew Nuts (BC)

Nuts are often forgotten by meat-eaters as a source of protein, but they are delicious and a great addition to both meat-free and meat dishes.

Ingredients:

  • 1 red onion, in half moons
  • 1 tsp sunflower oil
  • 110gr broccoli, in florets
  • 50gr cashew nuts
  • 1/2 bell pepper, in cubes
  • 2 cloves of garlic, finely chopped
  • 125ml hot water
  • 1/2 stock cube
  • 1 tsp cornstarch
  • 70gr penne pasta

Serves 1 as part of the Budget Challenge

Recipe:

Cook the pasta al dente.

Heat the oil in a wok. Add the onions and bake to soften.
Add the broccoli and the cashew nuts. Toss on a high flame for 2.5 minutes, then add the bell pepper and the garlic. Toss for 1.5 minutes.

Mix the corn starch with a tablespoon of cold water.
Add the water and the stock cube to the pan, heating on a high flame. Now stir in the cornstarch mixture. Stir well until the sauce has thickened.
Toss the pasta with the vegetables and serve.

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