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Seasonal Chestnut Stir Fry

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It's beginning to feel a lot like Christmas... and chestnuts are quintessentially Christmas. They are a versatile and flavourful storecupboard ingredient at this time of year; with a high starch and water content but low protein and fat levels and are equally at home in sweet or savoury recipes. Full of fibre and healthy fats, chestnuts don't contain gluten and are rich in vitamin C and high in complex carbohydrates, so are digested slower than simple ones and help keep energy levels constant. Pregnant women can also benefit from them as they contain folate (folic acid).

Ingredients:

(Serves 4)

  • 2/3 cups chesnuts (fresh or dried)
  • 1 clove of garlic (crushed)
  • 1 red pepper (cut into strips)
  • 1 yellow pepper (cut into strips)
  • 1 cup snow peas
  • 1 cup tender-stem brocolli
  • 1 cup baby carrots
  • 1 cup baby sweetcorn
  • sesame seeds to garnish (optional)

For the sauce:

  • dash of tamari
  • 1 tbsp tahini
  • 1 tbsp olive oil
  • 1 lime squeezed
  • 1 tsp ginger

Method:

  1. Chop the chestnuts into quarters.
  2. In a wok or deep pan, saute with the garlic in coconut oil until golden.
  3. Add in all the vegetables and increase the heat.
  4. Stir fry until vegetables are barely tender.
  5. Mix together the ingredients for the sauce.
  6. Transfer the stir fried vegetables and chestnuts to a plate and add a dash of tamari; drizzle over the sauce and garnish with sesame seeds.
  7. Serve with brown rice.

  #Recipes   #Healthy Eating   #chestnuts

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