Gingery broccoli-fry with cashews

• broccoli↗320g head of g

  stalks and florets separated

• cashews↗40g g

  roughly chopped

• sesame oil↗1 tbsp tbsp
• ginger↗15g g

  finely sliced

• red onion↗1 small

  finely chopped

• red pepper↗1

  deseeded and cut into thin strips

• carrot↗1 large

  (160g), cut into thin strips

• garlic cloves↗2

  thinly sliced

• red chilli↗1

  deseeded and finely chopped, plus extra sliced, to serve

• tamari↗1 tbsp tbsp
• lime↗1

  juiced and zested

• coriander7g chopped g

  plus extra to serve

• eggs↗2

  beaten

Step-by-step instructions

1. 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. 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. 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.