Green Bean Stir Fry
Stirfrying is a way of cooking that helps vegetables keep their nutrients and stay crunchy. This dish is packed with plenty of healthy veg, and the coconut makes it extra yummy.
Green beans are found all across the world. They help boost your immune system, and are a source of fibre and iron.
- 50g desiccated coconut, unsweetened
- 2 tbsp sunflower oil
- 6 spring onions, chopped
- 1 garlic clove, sliced
- 1 fennel bulb, sliced, core removed
- 150g small broccoli florets
- 100g green beans, trimmed
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 100g beansprouts
- 1 tbsp fresh coriander
- 200g wholewheat noodles
- 1 tbsp sesame seeds
- 75g unsalted cashew nuts, toasted
Place the coconut in a jug of warm water. Cover and leave for 20 minutes, then strain the coconut through a sieve and reserve the liquid.
Heat the oil in a wok or frying pan and cook the spring onions, garlic, fennel, and broccoli for about 2 minutes, stirring occasionally.
Add the beans and cook for 4–5 minutes. Add the vinegar, soy sauce and 4 tbsps of reserved coconut water. Mix, then cook for 1 minute and take off the heat.
Add the beansprouts and the drained coconut. Sprinkle the coriander on top and mix everything together well.
Cook and drain the noodles as instructed on the packet. Spoon a portion into each of your serving bowls.
Spoon your Stir Fry on top of the noodles. Sprinkle sesame seeds and cashews on top. This will give the dish a crunchy and interesting texture.