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By Chissy Freer

Tamari and honey add a salty-sweet kick to this satisfying vegetarian stir-fry.

+ Ingredients

2 tbs dry sherry
1 tbs tamari (wheat-free soy sauce)
2 tsp honey
Olive oil spray
60g walnuts
1 red onion, halved, cut into thin wedges
2 garlic cloves, thinly sliced
2 long fresh red chillies, seeded, thinly sliced
250g broccoli, trimmed, cut into florets
2 bunches asparagus, woody ends trimmed, cut into 4cm lengths
2 tbs water
200g firm tofu, cut into 1cm-thick slices
2 cups steamed brown rice, to serve

Fresh coriander leaves, to serve

+ Method

Step 1: Place the sherry, tamari and honey in a small bowl and stir to combine.

Step 2: Heat a wok over high heat and spray with oil. Stir-fry the walnuts for 1-2 minutes or until golden. Transfer to a bowl.

Step 3: Spray the wok with oil. Stir-fry the onion for 2 minutes or until it softens slightly. Add the garlic and chilli and stir-fry for 1 minute or until aromatic. Add the broccoli, asparagus and water, and stir-fry for 2-3 minutes. Add sherry mixture, walnuts and tofu and stir-fry for 1-2 minutes or until the vegetables are bright green and tender crisp.

Step 4: Divide brown rice among serving bowls. Top with stir-fry mixture and sprinkle with coriander leaves. Benefits of walnuts: High in protein and good fats; rich in vitamins and minerals and a good source of omega-3s.

Serves 4

On a cheese board, in a stir-fry or as part of a dessert, crunchy walnuts are little powerhouses of goodness.

Photography by Chris Jones

Recipe thanks to