Millet cashew stir-fry with chilli and lime sauce

Prep: 20 mins
Cook: 20 mins
Millet cashew stir-fry with chilli and lime sauce
This simple stir-fry is light, yet full of flavour and colour. The lime gives it an added zing that pairs well with the sweetness of the toasted cashews and crunchy vegetables. 

100g uncooked millet

125ml water

50g cashew nuts

2 tbsp light olive oil

115g carrot, roughly chopped

115g cabbage roughly chopped

100g bean sprouts

85g red onion, thinly sliced

For the sauce:

Juice of 1 lime and grated zest of ½ lime

2 tbsp soy sauce

2 tbsp honey

1 red chilli, deseeded and finely chopped

Place the millet in a large saucepan.

Cover with 125ml of water and simmer for about ten minutes or until all the water has been absorbed. Remove from the heat and set aside.

Heat a large wok or frying pan over a high heat. Add the cashew nuts and toast until lightly coloured. Remove from the heat and roughly chop. Add the oil to the pan.

Add the carrots, cabbage, bean sprouts and onions.

Cook, stirring frequently, for about five minutes or until lightly cooked.

Meanwhile, for the sauce, place all the ingredients in a bowl and mix to combine.

Add the millet to the vegetable and mix well. Pour over the chilli and lime sauce, mix well, and cook for 1-2 minutes.

Remove from the heat and serve hot. 


Preparation Time
20 minutes

Cooking Time
20 minutes

Main ingredients
Vegetables, Grains, Nuts, Chilli

Recipe Type
Dinner, Entertaining, Family Dinners, Lunch Box, Salads

Level of Difficulty

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