Stir-Fry Vegetable Cups

It’s out with the old and in with the new. 

This January I’m trying to limit my carb intake and follow a less spicy diet. I’ve been battling with a little bit of chest pain for some time now and my doctor reckons it’s digestion related. Everything else heart-related has been ruled out. 

That being said, I’m quite a serious person when it comes to food and I wanted to make something that I didn’t have to cook for too long. If you don’t have a gas stove this meal is quicker than you think and is fresh, fun, and bright to eat on a hot summer’s day. 

I steamed sweetcorn as a side (my carb) and whisked together a simple balsamic and olive oil dip for my sourdough bruschetta. 

Ingredients

1 lettuce head

1 tsp oil 

1 clove of garlic, diced

1 cup fresh slaw

1/4 red + yellow pepper

1/2 punnet mushrooms

1/2 red onion, sliced

1/4 cup cashew nuts

spring onion 

1 red chili 

1 tsp dill chopped

1 lemon/1 tbs sweet chili sauce

Method

1. Spray your pan with Spray-And-Cook, add oil, and heat on very high heat. 

2. Saute garlic with fresh slaw and the peppers until it starts to sweat. 

3. Add onions and mushrooms and fry on high heat until the mushrooms start to soften. 

4. Coat all the vegetables in either the juice of 1 lemon or sweet chili sauce.

5. Take it off the heat and stir in cashews. 

6. While the stir fry cools, separate the lettuce leaves and soak them in an ice bath. You can skip this step if you’re in a hurry, but try not to. 

7. When the lettuce is dry, scoop stir fry into the lettuce cups and garnish with dill, red chili, and spring onion. 

8. Serve with a sourdough bruschetta and a balsamic-olive oil dip or corn if you need an alternate carb.