Prawn & Broccoli Stir-Fry With Cashews

🧂 Ingredients

• 1 small head of broccoli

  1/2 large head, cut into small florets
• 1.5 tablespoons coconut oil
• 1/2 long red chili

  diced
• 1 tablespoon ginger

  finely diced or grated
• 1/2 cup cashew nuts

  roasted
• 1 tablespoon fish sauce
• 3 tablespoons coconut aminos

  or Tamari wheat-free soy sauce
• 1 teaspoon honey

  omit for Whole30/Keto
• 1 teaspoon sesame oil
• Juice of 1/4 lemon or 1/2 lime

  about 1-2 tablespoons of juice
• 250 g prawns

  or shrimp, raw and peeled; frozen prawns can be defrosted ahead of time (8 oz.)
• 2 large cloves garlic

  finely diced

Instructions

• 1 Bring a kettle of water to a boil. Pour a few cups of boiling hot water to a pot
  and place over high heat. Add the broccoli and cook for 2 minutes. Strain and
  rinse under cold water. Set aside.
• 2 In the meantime, heat coconut oil in a large frying pan or a wok. Add the
  chilli, ginger and cashew nuts and stir-fry for a minute, stirring frequently.
• 3 In a small bowl, whisk together the fish sauce, coconut aminos, honey, sesame
  oil and lemon or lime juice.
• 4 Add the prawns to the pan and stir through for a minute, then add the garlic and
  stir for 30 more seconds.
• 5 Finally add the pre-cooked broccoli and the sauce and stir-fry together for a
  minute. Serve right away, while still nice and hot.

Nutrition Info