Green leafy ginger and cashew stir-fry

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Using nuts as protein in this evening meal can be filling and also provide some starchy carbohydrates so you don’t need to rely on grains or beans – add more if you need.

Extra tip: this dish keeps particularly well in the fridge for a packed lunch the next day

See De-Stress Superfoods:

Serves 2

1/2 tbsp light olive oil
2 tsp chopped ginger – more if you fancy
1-2 chopped garlic cloves – more if you fancy
6 spring onions, sliced
150g kale or savoy cabbage
1/2 head broccoli, cut into florets
2 medium carrots, thinly sliced
4 baby sweetcorn, thinly sliced
1 pak choi, roughly sliced
3 tsp soy sauce or tamari
2 tbsp raw cashew nuts
1 teaspoon sesame oil
1 tbsp coriander, chopped


  • no starchy carbohydrates included in the evening for weight loss but can be eaten with a small portion of egg or soba noodles if lots of exercise been done in the day and eating no later than 8pm
  • you can vary vegetables eg asparagus, fennel, red peppers, kale, cavolo nero
  • extra protein like tofu or cooked prawns can be added at the end of cooking for a heartier meal


  1. Heat the olive oil in a wok or frying pan and before it smokes add all of the vegetables except the pak choi and stir for about 4 minutes.
  2. Add the garlic, ginger, soy sauce and keep stir frying until the vegetables are almost cooked but still crisp. Add a little water if they become dry and put the lid on for a seaming effect. Add the pak choi and keep cooking until all the vegetables are cooked lightly.
  3. Remove from the heat, stir in the cashews, sesame oil and coriander and serve in a large bowl.