THE CORDON VERT COOKERY
SCHOOL
VEGETABLE
STIR FRY WITH CASHEW NUTS
Vegan - Serves 4
15ml/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
30ml/2 tbsp shoyu or light soy sauce
5ml/1tsp arrowroot, mixed with
30ml/2tbsp light vegetable stock
5cm/2 inch piece fresh root ginger, grated and juice squeezed out
15ml/1tbsp sweet chilli sauce
50g/2oz cashew nuts, lightly toasted
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. In a small bowl, mix together
the shoyu, arrowroot and light stock, ginger juice and sweet chilli sauce.
4. 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.
5. Transfer to a serving dish
and sprinkle with the cashew nuts.
Serving suggestion: Serve with boiled
Thai Jasmine rice.
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Society 2000
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