For 4 servings

Prep and cook time: 25 min

Difficulty: easy

Cannot be frozen


1 large broccoli head, prepared into florets

3 tbsp sesame oil

1 small red onion, chopped

1 yellow courgette, sliced

165 g | 6 oz | 1 1/2 cups mange tout

120 g | 4 oz | 4 cups beansprouts

1 large handful carrot, shredded

2 - 4 tbsp coconut aminos

1 lemon, juiced

freshly ground black pepper


1 Blanch the broccoli in a large saucepan of salted, boiling water for 2 minutes. Drain well and set aside until needed.

2 Heat 2 tbsp sesame oil in a large wok set over a high heat until hot. Add the onion and courgette, and stir-fry for 2 minutes.

3 Add the mange tout and blanched broccoli, partially cover with a lid, and continue to cook for a further 2 minutes.

4 Remove the lid, add the remaining oil and the beansprouts and shredded carrot, and toss well to combine. Stir-fry for another 2-3 minutes until the vegetables are tender whilst retaining a little bite.

5 Season to taste with coconut aminos, lemon juice, and some freshly ground black pepper.

6 Serve immediately for best results.