Black pepper veggie balls

30 Min
very easy
4 People
Rating starstar_borderstar_borderstar_borderstar_border
A veggie packed garlic stir fry with veggie balls and a savoury black pepper sauce. All you need is one pan!
1. Combine 3 tsp cracked black pepper, 3 tsp cornflour, 1 crumbled stock cube, 1 tbsp vinegar and 2 cups water in a bowl or jug. Set aside.

2. Cut broccoli into small florets. Slice onion, capsicum and carrots (into crescents). Trim and halve beans. Chop or crush garlic.

3. Heat frypan over medium-high heat with 2 tbsp oil (see notes). Add vegetables, garlic and cashews. Cook tossing for 4-5 minutes until tender. Season with soy sauce and pepper. Remove and keep warm.

4. Add 1 tbsp oil to pan. Cook veggie balls for 4-5 minutes turning until golden and warmed through.

5. Whisk sauce again to remove any lumps. Pour into pan and simmer for 2-3 minutes until thickened.

6. Divide stir fry among shallow bowls. Top with veggie balls and sauce. Roughly chop chives, scatter over top.

Use peanut or sesame oil to cook the stir fry for added flavour.

Serve with rice to stretch the dish out for lunch the next day.
Broccoli, 1
Red onion, 1/2 *
Red capsicum, 1
Carrots, 2
Green beans, 1/2 bag (125g) *
Garlic, 2 cloves
Cashews, 1 packet (100g)
Veggie balls, 12 pack
Chives, 1/2 bunch *

Oil (for cooking), black pepper, soy sauce (or tamari), cornflour, red wine vinegar, stock cube (1)