Scallop & Edame Bean Stirfry with lemongrass & chilli sauce (Gluten, Dairy, Yeast & Sugar Free)

What do you make for dinner or lunch when you are tight on time? A stir fry:-) I bought this stir fry vegetable mix from Tesco but if you want more nutrition then buy the ingredients separately (organic, of course). Edamame is a young soybean that has been harvested before the beans have had a chance to harden so I would recommend them over soy beans because consumption of too much soy can affect our hormone levels. Edamame is naturally gluten-free and low calorie, contains no cholesterol and is an excellent source of protein, iron, and calcium. It is a great source of protein to keep you fuller for longer and your energy levels high all day long. Enjoy for lunch or dinner.
1 pack of Edame Bean Stirfry Mix (Tesco): Chinese Leaf, Edamane Soya beans, Spring Greens, Red Onions, Carrot, Broccoli Stalks, Pea Shoots
150g of Scallops
1 tsp coconut oil
Black pepper to taste

Lemongrass & chill sauce:
45g raw cashews (soaked for 2 hrs)
3 fresh or dried figs
1 lemongrass stalk, peeled and chopped
10g of root ginger, chopped
2 garlic cloves, finely chopped
Juice of 1 lime
1 tbsp of tamari soy sauce
1 tsp of dried chilli flakes
1. Add 1 tsp of coconut oil to the wok and heat
2. Add the scallops and brown lightly for a few minutes
3. Add the stir fry vegetables and mix in the sauce
4. Simmer for 5 mins ( I like my veggies quite crunchy)
5. Add pepper to taste