Broccoli Wok Stir-Fry

Ingredients

• 350 g sugar snap peas
• 8 spring onions
• 500 g broccoli florets
• 2 cloves garlic
• 1 piece ginger (10 g)
• 1 red chili pepper
• 50 g cashew nuts
• 2 tbsp coconut oil (15 g)
• 200 ml vegetable broth
• 3 tbsp light soy sauce
• 1 tsp Cornstarch
• 2 handfuls Baby Spinach (40 g)
• Pepper

Instructions

1. 1.

   Clean, wash and drain sugar snap peas, spring onions, and broccoli. Slice sugar snap peas diagonally or into thirds. Cut broccoli into slices. Slice spring onions diagonally. Peel and finely chop garlic and ginger. Clean, wash, halve, and finely chop the chili pepper.

2. 2.

   Roast cashew nuts in a wok without oil over medium heat for 2–3 minutes until golden brown, then remove. Melt coconut oil in the wok and sauté garlic, ginger, and chili over medium to high heat until translucent. Add broccoli and sugar snap peas and stir-fry for 2–3 minutes. Add spring onions and cook for about 2 more minutes, then deglaze with vegetable broth. Cook everything at medium heat for another 2 minutes until just tender.

3. 3.

   Whisk soy sauce with cornstarch until smooth and stir it into the wok vegetables. Wash and dry spinach. Toss it in with the remaining soy sauce and pepper to taste. Serve the Broccoli Wok Stir-Fry sprinkled with cashew nuts.