Millet cashew stir-fry with chilli and lime sauce
Chef:
Laura Agar Wilson
Prep:
20 mins
Cook:
20 mins
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.
Serves
2
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
Easy
