Recipe: Sprouts, Peppers, Nuts Stir Fry

This weekday lunch or dinner stir fry ties together crisp bell peppers, sprouts/bok choy, nuts in a preparation that will go well with brown rice or quinoa.

Ingredients

• 1 tbsp extra virgin olive oil
• 1 onion, sliced
• 1 tsp salt

Ingredients, continued

• 1 red capsicum or bell pepper, sliced
• 500 gm brussels sprouts, halved (or substitute with 500 gm chopped bok choy)

Ingredients, continued

• 100 gm walnuts, roughly chopped
• 2 tbsp red currant jelly or any fruit jam
• 2 tbsp water

Method

• Heat the oil in a large frying pan over medium heat.
  Fry the onion, capsicum for 4-5 minutes, until they start to soften and release an aroma.

Method, continued

• Now add the Brussels sprouts/bok choy, salt, walnuts.
  Continue cooking for another 5 minutes, allowing the nuts to toast slightly and the sprouts/bok choy to turn tender, with a light, crisp edge.

Method, continued

• Add the jelly along with the water.
  Stir gently as the jelly melts, coating the vegetables and nuts with a glossy, sweet glaze.
  Take off heat and serve either hot or cooled as a side with bread or rice; Serves 2-3.

Tips
Try cranberry sauce instead of the red currant jelly.
For additional taste consider adding 1 cup fried tofu, 3-4 pods chopped garlic and a few sliced mushrooms.

Recipe: Kind courtesy California Walnuts