A Spring stir-fry which is super fast to whip up, and provides a large dose of fresh vegetables such as asparagus and cauliflower.
One wok or frying pan required.
2 Tbsp coconut oil
1 Tbsp sesame oil
4 Tbsp finely chopped scallions
1 large cauliflower head, finely chopped into small pieces
4 garlic cloves, finely chopped
20 asparagus spears, tough ends removed, cut into small pieces
4 Tbsp roughly chopped cashews
Salt and pepper
1
Add the coconut and sesame oil to a large saute pan or wok over a medium-high heat
2
Add the scallions, cauliflower, garlic and asparagus to the hot pan or wok and quickly stir as the veggies cook and become golden but still retain a “bite”, don’t let them become soft or soggy
3
Toss the cashews, salt and pepper through the stir fry and serve hot
Nutrition Facts
5 servings
Serving size
- Amount per serving
- Calories131
- % Daily Value *
- Total Fat 9.4g13%
- Total Carbohydrate 10g4%
- Protein 4.2g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 Tbsp coconut oil
1 Tbsp sesame oil
4 Tbsp finely chopped scallions
1 large cauliflower head, finely chopped into small pieces
4 garlic cloves, finely chopped
20 asparagus spears, tough ends removed, cut into small pieces
4 Tbsp roughly chopped cashews
Salt and pepper