Oil-Free Stir-Fry
- Super simple
- 0:10 m
- 18 ingredients
Are you looking for more oil free food ideas? If so- this one's for you! This stir-fry was fresh and delicious and you would never know it was oil free! Its a healthy and colourful dish and a great idea for a vegan diet! Whether you're looking for a speedy vegan lunch idea or a simple plant-based dinner recipe, this is a great choice!
Serves: 4
Ingredients
For the stir fry
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- green beans - handful
- 1 cucumber
- 80ml water
- 40g cashews
- 2 garlic cloves minced
- 2 inches of ginger
- 1 red chilli sliced
- 6 stems of tenderstem broccoli
- 2 baby sweetcorn
- 1 red bell pepper
- 2 spring onions
- 3 nests wholewheat noodles
- 1 handful of kale
- 1 carrot chopped
For the garnish
- Sriracha
- coriander leaves sliced
- chia seeds
Before you start
Blender | Wok
Step 1
To start
- Blend the cucumber and water together to form a liquid. This will be used as an oil replacer!
Ingredients
- 1 cucumber
- 80ml water
Step 2
Make the stir fry
- In a wok, heat some of the cucumber juice and add the garlic, ginger and cashews
- Stir until the aroma of the garlic is released then add the chilli, carrot, broccoli & red pepper
- Keep stirring and adding the cucumber mix if required
- Mix in the baby sweetcorn, beans and then stir in the maple syrup, lime juice and soy sauce
- Add the spring onions and kale last, cook for a minute or two, then stir in the noodles and serve
Ingredients
- 3 tbsp soy sauce
- 1 tbsp maple syrup
- green beans - handful
- 40g cashews
- 2 garlic cloves minced
- 2 inches of ginger
- 1 red chilli sliced
- 6 stems of tenderstem broccoli
- 2 baby sweetcorn
- 1 red bell pepper
- 2 spring onions
- 3 nests wholewheat noodles
- 1 handful of kale
- 1 carrot chopped
Step 3
To serve
- Garnish with sriracha, chia seeds and coriander leaves
Ingredients
- Sriracha
- coriander leaves sliced
- chia seeds