Colourful broccoli, shiitake mushrooms and cashew nut stir-fry

Recipes & Nutrition

Author: Joan van HaaftenPublished: 30 March 2017

Parkinson's LifePrep: 10 minsParkinson's LifeCook: 20 minsParkinson's LifeServes: 4

PL_stir-fried-broccoli_2

Make your own vegetarian stir-fry with broccoli, shiitakes and cashew nuts. This recipe is packed with fibre, protein and is also easy to digest


Ingredients

2 eggs
300g broccoli florets
240g thin Chinese egg noodles (boiled)
200g baby corn cobs
100g shiitake mushrooms
100g cashew nuts (coarsely chopped)
4 tbsp oil
2 tbsp water
2 tbsp ginger syrup
2 tbsp lemon juice
2 tbsp sunflower oil
1 tbsp sesame oil
2 cloves of garlic (thinly sliced)
1 red onion, sliced into rings

Method
1. Remove the stalks from the shiitakes and cut the tops into quarters.
2. Blanch the baby corn for two minutes and then the broccoli for one minute.
3. Fry both the onion and garlic in a wok.
4. Add the shiitake mushrooms and fry for one minute on a high heat.
5. Add the baby corn and broccoli.
6. Add the water, ginger syrup and lemon juice. Heat for a further two minutes.
7. Add the nuts.
8. Fry the egg noodles in a mixture of sunflower and sesame oil.
9. Beat the eggs and stir into the noodles.

Culinary tip

Instead of water, use a splash of Thai chilli or soy sauce for different flavours.

Variation tip

For a non-vegetarian option, use Norwegian prawns or pre-cooked strips of chicken.

Nutritional information

– Rich in fibre, which means it’s suitable for people suffering from constipation
– This dish contains 5–10g of protein per person
– This dish is soft and easy to digest


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