Simple Vegetable Stir-Fry
Recently I began my series on Vegetarian eating and so I wanted to try out a suitable recipe. I cooked this earlier in the week, and really enjoyed it. The sweet chilli flavour, and the crunchiness of the nuts add a great compliment to the normal stir-fry.
Vegetable stir fry with cashew nuts
Serves 4
Cooking time 10 to 30 minutes
Ingredients
1 tbsp groundnut oil
1 onion, peeled and sliced
1 clove garlic, crushed
1 red pepper, sliced
1 yellow pepper, sliced
100g/4oz broccoli florets
175g/6oz baby sweetcorn, halved
2 courgettes, sliced
50g/2oz water chestnuts, sliced
100g fresh noodles
2 tbsp light soy sauce
1 tsp arrowroot, mixed with
2 tbsp light vegetable stock
5cm/2in piece fresh root ginger, grated and juice squeezed out
1 tbsp sweet chilli sauce
50g/2oz cashew nuts, lightly toasted
Method
1. Heat the oil in a wok and fry the onion and garlic for 3 minutes. Add the peppers and fry for 3 minutes more
2. Add the broccoli florets, sweetcorn and courgettes and continue to fry for a further 5 minutes. Add the water chestnuts and toss to mix in
3. Toss the noodles into the wok
4. In a small bowl, mix together the soy sauce, arrowroot and light stock, ginger juice and sweet chilli sauce
5. Using a wooden spoon, make a space in the centre of the stir fried vegetables so that the base of the wok is visible. Pour in the sauce and bring to the boil, stirring all the time until it starts to thicken. Toss the vegetables to coat thoroughly with the sauce
6. Transfer to a serving dish and sprinkle with the cashew nuts
This recipe was taken from the BBC Food website, with slight modifications.
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