Easy Vegetable and Cashew Stir Fry
Author: 
Recipe type: Stir Fry
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: Serves 4
 
Ingredients
  • ¼ cup vegetable stock
  • 2 tablespoons corn starch (corn flour)
  • 6 tablespoons reduced sodium/light soy sauce or Tamari for a gluten free sauce
  • 6 tablespoons sherry or Madeira (Be sure to use a vegan friendly Sherry or Madeira or use orange juice for an alcohol free version to keep the recipe vegan)
  • 1 teaspoon ground ginger or ½ inch piece of fresh ginger, finely grated or chopped
  • ½ teaspoon to 1 teaspoon chopped mild red chilis
  • ¼ teaspoon black pepper, freshly ground if possible
  • 1 tablespoon mild olive oil or any mild vegetable oil
  • 1 tablespoon sesame oil (or more mild vegetable oil if none is available)
  • 3 cloves garlic, peeled and finely chopped
  • 1 red onion, peeled and finely sliced
  • 2 - 3 carrots, peeled and thinly sliced
  • 2 cups quartered mushrooms
  • 1 red pepper, de-seeded and sliced in thin strips
  • 1 yellow pepper, de-seeded and sliced in thin strips
  • 1 cup snow peas or 1 medium zucchini (courgette) sliced
  • ½ cup roasted cashews, unsalted
  • 2 scallions (spring onions), finely chopped
Instructions
  1. Put the corn starch in a medium bowl.
  2. Whisk in the vegetable stock until it dissolves.
  3. Stir in the soy sauce, Madeira or sherry, dried ginger (If using - fresh ginger should be added to the vegetables later), and pepper. Set aside.
  4. Put the vegetable oil and the sesame oil in a large non-stick wok or frying pan and heat over medium high heat.
  5. Stir in the sliced red onions, garlic, fresh ginger (if using) and chopped chilis (if using).
  6. Add the carrots and stir fry for a minute or two.
  7. Now add the mushrooms, red and yellow peppers, and zucchini (if using).
  8. Stir fry for 2 or 3 minutes, until tender crisp.
  9. If using snow peas, stir them in now, along with the cashews.
  10. Stir the sauce mixture and then add it to the wok, stirring and tossing with the vegetables.
  11. When the sauce thickens, stir in the sliced scallions.
  12. Serve in warmed bowls either as is, or over cooked rice or noodles (for gluten free be sure the noodles are suitable).
Recipe by April J Harris at https://apriljharris.com/easy-vegetable-and-cashew-stir-fry/