Thai Cashew Stir-fry

HERE’S THE RECIPE FOR ONE OF SNEZ’S FAVOURITE HEALTHY MEALS

SERVES 1 PREP 12 MINS COOK 12 MINS 1 tsp coconut oil 1 egg 1 clove garlic, minced ½ tbsp freshly grated ginger ½ red chilli seeds removed, diced 2 tbsp natural cashew nuts 3 tsp tamari (or soy sauce) 1½ tsp apple cider vinegar ½ head broccoli, cut into florets ¹/ red cabbage, shredded 75g mushrooms (button or cup) Ground black pepper, to taste ¹/ bunch fresh coriander In a pan, add half of the oil, garlic, ginger and chilli and saute for 1 min, or until fragrant. Add carrot and cashews. Cook until cashews have browned slightly.

Add tamari, apple cider vinegar, broccoli, cabbage and mushrooms. Cook for 7 mins, or until vegies are tender but a little crunchy. If your pan has a lid, place it on to steam vegies quicker. Season with pepper and stir through coriander leaves.

Heat remaining oil in a different small pan over a medium-high heat. Crack egg into the pan, cook sunny-side up for 3 mins, or to your liking.

Serve stir-fry and top with fried egg.