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.