Wednesday, December 31, 2008

Veg Stir Fry with Cashews

The delicious plump cashews given to us at Christmas really made this dish extra special!

Veg Stir Fry with Cashews
  • 2 Tbsp olive oil
  • 2 tsp sesame oil
  • 1 1/2 blocks (3/4 package) Trader Joe's Baked Tofu
  • 1 1/2 cups broccoli
  • 1 big carrot
  • 1/2 bunch of asparagus
  • 1/2 portabella mushroom
  • 3 cloves garlic
  • 1 cup vegetable stock
  • 2 Tbsp Braggs Liquid Aminos (or soy sauce)
  • 1 Tbsp fish sauce (can be omitted for Vegan and Vegetarian Option)
  • 1 Tbsp Rice Wine Vinegar
  • 1 Tbsp corn starch
  • Fresh Ground black pepper
  • 1/3 cup large cashews
  1. Prepare veggies the way you like it. Chopped fine or left chunky.
  2. Whisk the stock, braggs, fish sauce, vinegar, corn starch, 1 Tbsp sesame oil and pepper to taste in a small bowl. Set aside.
  3. Over medium-high, heat 1 Tbsp olive oil in a large pan or wok, with 1 Tbsp sesame oil.
  4. Begin sauteeing the veggies, starting with the carrots. When those are starting to brown, add the remaining veggies, leaving the chopped garlic for last.
  5. When the veggies become tender to your liking, add the chopped garlic, and stir until fragrant.
  6. Stir the sauce one last time in the bowl before adding to the pan, to distribute the corn starch evenly. Add to the veggies and stir until coated and the sauce begins to thicken.
  7. Add cashews and serve over hot rice or noodles.
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