Seitan, broccoli and cashew ginger stir-fry

Ingredients

For 1 serving

• Seitan120 g
• Broccoli180 g
• Cashews15 g
• Ginger8 g
• Garlic1 clove
• Soy sauce1 tablespoon
• Agave syrup1 teaspoon
• Cornstarch1 teaspoon
• Brown rice60 g
• Peanut oil2 teaspoons
• Saltto taste

Contains: gluten, nuts, soy,

In season: October – March

Method

1. Rinse the brown rice and cook it in plenty of boiling salted water for about 30 minutes, until tender but with a little bite; drain.
2. Meanwhile cut the broccoli into small florets and blanch them for 2 minutes in a small pan of salted water, until bright green; drain.
3. Cut the seitan into strips, chop the garlic and grate the peeled ginger. In a small bowl mix the soy sauce, agave syrup and cornflour with 3 tablespoons of water.
4. When the rice is nearly done, heat the groundnut oil in a wok or frying pan over high heat and stir-fry the seitan with garlic and ginger for 4 minutes, until golden at the edges.
5. Add the broccoli and cashews, then the re-stirred sauce, and cook for 1 minute, until it thickens and turns glossy; serve with the rice.