1 long red chilli or jalapeño chilli, thinly sliced (optional)
120g pkt Coles Australian Baby Spinach
½ cup (75g) unsalted roasted cashews
1 large spring onion, thinly sliced
½ cup coriander leaves
2 tsp sesame seeds, toasted
Stir-fry sauce
¼ cup (60ml) tamari or soy sauce
2 tsp cornflour
2 tsp rice wine vinegar
1 tsp sesame oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the stir-fry sauce, combine the tamari or soy sauce, cornflour, vinegar and oil in a screw-top jar. Seal and shake well to combine.
Step 2
Heat a wok or large frying pan over high heat. Add the coconut oil and mushrooms. Cook, without stirring, for 1 min. Using 2 wooden spoons, stir in the asparagus, sugar snap peas and celery. Cook, stirring occasionally, for 2 mins. Add the garlic, ginger and chilli, if using. Cook, stirring occasionally, for 2 mins or until aromatic.
Step 3
Add spinach to wok or pan and cook, stirring, for 1 min or until spinach wilts. Add the cashews and stir-fry sauce and bring to a simmer, stirring to combine.
Step 4
Sprinkle stir-fry mixture with spring onion, coriander and sesame seeds.
1 long red chilli or jalapeño chilli, thinly sliced (optional)
120g pkt Coles Australian Baby Spinach
½ cup (75g) unsalted roasted cashews
1 large spring onion, thinly sliced
½ cup coriander leaves
2 tsp sesame seeds, toasted
Stir-fry sauce
¼ cup (60ml) tamari or soy sauce
2 tsp cornflour
2 tsp rice wine vinegar
1 tsp sesame oil
Description
Pack all of your greens in with this delicious vegetable stir-fry. The best part is it's ready in under 30 minutes.
Method
Step 1
To make the stir-fry sauce, combine the tamari or soy sauce, cornflour, vinegar and oil in a screw-top jar. Seal and shake well to combine.
Step 2
Heat a wok or large frying pan over high heat. Add the coconut oil and mushrooms. Cook, without stirring, for 1 min. Using 2 wooden spoons, stir in the asparagus, sugar snap peas and celery. Cook, stirring occasionally, for 2 mins. Add the garlic, ginger and chilli, if using. Cook, stirring occasionally, for 2 mins or until aromatic.
Step 3
Add spinach to wok or pan and cook, stirring, for 1 min or until spinach wilts. Add the cashews and stir-fry sauce and bring to a simmer, stirring to combine.
Step 4
Sprinkle stir-fry mixture with spring onion, coriander and sesame seeds.
