Easy Vegetable and Cashew Stir Fry - Vegan and GF Options
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 For a vegan option, use a vegan friendly Sherry or Madeira. Orange juice may be substituted if this is not available.
- 1 teaspoon ground ginger or ½ inch piece of fresh ginger, finely grated or chopped
- ½ teaspoon chopped mild red chilis you can add more if you like spice
- ¼ teaspoon black pepper freshly ground if possible
- 2 tablespoons sesame oil any mild vegetable oil will work, but sesame oil gives the best flavour
- 3 cloves garlic, peeled and finely chopped
- 1 red onion, peeled and thinly 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, sliced zucchini are also known as courgette
- ½ cup unsalted roasted cashews
- 2 spring onions, finely chopped spring onions are also known as scallions
Instructions
- Put the corn starch in a medium bowl.
- Whisk in the vegetable stock until it dissolves.
- 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.
- Put the vegetable oil and the sesame oil in a large non-stick wok or frying pan and heat over medium high heat.
- Stir in the sliced red onions, garlic, fresh ginger (if using) and chopped chilis (if using).
- Add the carrots and stir fry for a minute or two.
- Now add the mushrooms, red and yellow peppers, and zucchini (if using).
- Stir fry for 2 or 3 minutes, until tender crisp.
- If using snow peas, stir them in now, along with the cashews.
- Stir the sauce mixture and then add it to the wok, stirring and tossing with the vegetables.
- When the sauce thickens, stir in the sliced scallions. If the sauce becomes to thick, stir in a little freshly boiled water from the kettle to give a better consistency.
- Serve in warmed bowls either as is, or over cooked rice or noodles (for gluten free be sure the noodles are suitable).
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