Double lime, cashew and ginger stir-fry

• portioner: SERVES 2

Ingredienser

200g rice (I use short- grain brown rice)

4 unwaxed limes

3 tablespoons rice wine vinegar a thumb-sized piece of ginger, peeled and grated

2 tablespoons runny honey a bunch of spring onions, finely sliced

200g radishes, cut into quarters

200g sugar snap peas, cut in half

a bunch of asparagus a head of spring greens a small bunch of coriander coconut oil

25g pickled ginger

2 tablespoons tamari or soy sauce

50g cashew nuts, toasted

Vejledning

Cook the rice in boiling salted water until cooked but with a little bite, then drain and leave to steam dry.

Meanwhile, grate the zest of 2 of the limes into a large bowl, add the juice of all 4 along with 2 tablespoons of the vinegar, the ginger and half the honey. Add half the spring onions, all the radishes and the

sugar snaps.

Snap the ends off the asparagus and trim off the tips, then cut the remaining stalks into 1cm pieces and add these to the bowl too. Toss everything in the lime marinade to coat and leave it to sit while you

get on with the rest.

Shred the spring greens finely. Pick the coriander leaves from their stalks, finely chop the stalks and add them to the bowl with the vegetables. Put the coriander leaves to one side for later.

Heat a large frying pan on a medium heat and add a little coconut oil. Once hot, add the cooked rice and fry for a couple of minutes so the edges begin to crisp, then add the pickled ginger and remaining tablespoon of rice wine vinegar and keep warm. →

Heat another large frying pan over a really high heat; it is important you have a large frying pan or a wok here so that there is enough room for the liquid to evaporate from the veg and for it to cook quickly. Put the vegetables into a sieve set over another large bowl to drain their marinade, keeping the marinade for later. Add the vegetables and fry for a few minutes until they have just lost their rawness but still have some crunch. Now stir through the

spring greens.

While the veg is cooking, add the tamari and remaining tablespoon of honey to the bowl of marinade and mix well. Once the veg is cooked to your liking, add the marinade and cook for about 30 seconds until it has all evaporated. Serve in deep bowls with the ginger rice and top with the reserved spring onions, a sprinkling of coriander leaves and the toasted cashews.