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Tenderstem broccoli and garlic on a wooden chopping board

Green veggie stir-fry!

Our livers go through a lot – they’re involved in hundreds of essential functions such as processing food, getting rid of toxins and fighting off infection. So why not give yours a helping hand?!

Green vegetable garlic stir-fry with roasted nuts

Serves 4

Nutrients per serving:

Energy Total fat Saturates Protein Fibre Carbs Sugar Salt
279 kcal 15 g 2.3 g 12 g 8.6 g 22 g 12 g 2 g

Ingredients

  • 1 cauliflower, cut into florets

  • 1 tbsp vegetable oil

  • 4 garlic cloves, finely sliced

  • 400g tenderstem broccoli

  • 1 spring cabbage, shredded

  • 2 tbsp mixed sesame seeds

  • 30g roasted cashew nuts *

For the sauce: 

Method

Step 1
In a small bowl, mix together the sauce ingredients and set aside until required.

Step 2
Bring a large pan of water to the boil. Boil the cauliflower florets for 2-3 minutes, then drain and allow to steam dry. Set aside.

Step 3
Heat the vegetable oil in a large pan or wok and add the sliced garlic. Sizzle until light golden, then add the broccoli and boiled cauliflower. Toss together to coat in the oil and then add in 50ml of water and boil until evaporated.

Step 4
Add the cabbage and the sauce, toss together and cook for 2-3 minutes until the cabbage has wilted. Serve immediately, and sprinkle over the sesame seeds and cashew nuts.

Advice is for information only and should not replace medical care. Please check with your GP before trying any remedies.
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