Simple Spring Stir Fry

Serves: 2 Prep: 10_mins Cook: 25_mins


For the stir fry:

100g tenderstem broccoli, sliced into chunks

10 radishes, quartered 

1 courgette, chopped

180g Biona Brown Long Grain Rice

2 tbsp cashews

1 tbsp Biona Avocado Oil 

3 small spring onions, sliced

140g edamame

Coriander, to garnish

For the sauce: 

2 tbsp Biona Tamari Sauce 

2 tsp Biona Avocado Oil

4 tsp rice vinegar or lime juice

2 tsp Biona Maple Agave Syrup

1 tsp Biona Chilli Paste

1 tsp finely grated ginger, adjust to taste

1 small garlic clove, finely grated

1 tsp cornflour 


  1. Place the rice and 250ml of water in a saucepan. Bring to the boil, cover with the lid and reduce the heat. Leave to simmer for 20-25 mins. 

  2. To make the sauce, combine all ingredients in a small bowl and set aside.

  3. Heat up a wok on a medium-high heat and add the cashews. Dry roast until lightly charred on both sides, moving them frequently so that they don’t burn. Remove from the wok and set aside.

  4. Add the avocado oil to the hot wok and swirl it around so that it coats the bottom of the wok.

  5. Add the broccoli and courgette, and stir-fry for about 2 minutes.

  6. Add in the radishes and spring onions. Fry for another minute or so.

  7. Finally, add in the edamame and fry for a further 30 seconds.

  8. Push the contents of the wok to the side with your spatula, and give the prepared sauce a good stir to ensure the cornflour does not stay at the bottom of the bowl.  Pour the sauce into the wok.

  9. Turn the heat off immediately after adding the sauce. It should thicken in the residual heat of the wok. Mix it into the veggies.

  10. Divide the cooked rice between two bowls and top with the stir-fried veggies and roasted cashews. Serve this delightful spring stir fry with a sprinkle of fresh coriander on top, and enjoy the vibrant flavours of spring!

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