Gingery broccoli-fry with cashews

Ingredients

• 320g head of broccoli stalks and florets separated
• 40g cashews roughly chopped
• 1 tbsp sesame oil
• 15g ginger finely sliced
• 1 small red onion finely chopped
• 1 red pepper deseeded and cut into thin strips
• 1 large carrot (160g), cut into thin strips
• 2 garlic cloves thinly sliced
• 1 red chilli deseeded and finely chopped, plus extra sliced, to serve
• 1 tbsp tamari
• 1 lime juiced and zested
• 7g chopped coriander plus extra to serve
• 2 eggs beaten

Instructions

1. Blitz the broccoli stalks in a food processor until finely chopped. Add the florets and pulse again to achieve a rice-like texture.
2. Lightly toast the cashews in a wok or frying pan, then tip onto a plate and set aside. Heat the oil in a pan over a high heat and add the ginger, onion, pepper, carrot, garlic and chilli. Stir-fry for 2-3 mins until starting to brown, then put a lid on and cook for another 2 mins.
3. Add the broccoli and 3 tbsp water and stir-fry for 3 mins until all the veg is tender. Pour in the tamari, lime juice and zest and coriander, stir well, then pour in the eggs and stir-fry very briefly to just set. Serve with the cashews, extra coriander and extra sliced chilli scattered over, if you like.