PINEAPPLE AND CASHEW STIR FRY
Cook time –
Total time –
Author: Becca @ Amuse Your Bouche
Recipe type: Main meal
Yield: 2
INGREDIENTS
- 100g brown rice
- 1tbsp oil
- 380g mixed vegetables (I used a mix that included carrot, broccoli, butternut squash and red and green cabbage)
- 1 clove garlic, minced
- 4tbsp pineapple juice (I used the juice from my tinned pineapple chunks)
- 1tbsp soy sauce
- ½tbsp rice vinegar
- 1tbsp agave nectar or honey
- Black pepper
- 150g tinned pineapple chunks in juice
- 70g cashews
- 6tbsp tinned black beans, drained (optional)
- 2tbsp fresh coriander, chopped
INSTRUCTIONS
- Boil the brown rice according to the instructions on the packet.
- Meanwhile, heat the oil in a large wok and add the garlic and mixed vegetables. Cook over a medium heat, stirring often.
- While the vegetables are cooking, combine the pineapple juice, soy sauce, rice vinegar, agave nectar and a little black pepper in a jug, and mix well.
- When the vegetables are just tender (don’t overcook them), add the pineapple chunks, cashews and black beans (if using), along with the sauce. Continue to cook for a couple of minutes longer until everything is warmed through.
- Drain the brown rice and add it to the stir fry (or serve them alongside each other if you prefer), and serve topped with some fresh coriander.