Sweet Sour Vegetable Cashew Nut Stir Fry Food

VEGGIE-CASHEW STIR-FRY

Steps:

• In a small bowl, mix soy sauce, water, brown sugar and lemon juice until smooth; set aside., In a large skillet, heat oil over medium-high heat. Stir-fry garlic for 1 minute. Add vegetables; cook until vegetables are crisp-tender, 6-8 minutes., Stir soy sauce mixture and add to pan. Bring to a boil. Add rice and water chestnuts; heat through. Top with cashews.

SWEET & SOUR VEGETABLE & CASHEW NUT STIR-FRY

Steps:

• THE METHOD Place the noodles in a pan of boiling water and simmer gently for 3 minutes (or according to packet instructions). Drain well and quickly refresh under cold running water to prevent them from sticking. Keep warm. Heat a non-stick frying pan with deep sides or a wok over a medium heat. Tip in the cashew nuts and cook until evenly toasted, tossing them regularly to ensure they do not catch and burn. Tip on to a chopping board and leave to cool a little, then roughly chop. Set aside until needed. Peel the onion and cut in half, then using a small sharp knife thinly slice, discarding the root. Peel the carrots and cut into thin slices. Trim the courgette and cut into similar slices. Break florets off the broccoli and then cut into bite-sized florets. Trim the mushrooms and cut into slices. Heat the oil in the non-stick frying pan with deep sides or a wok over a medium heat.Add the onion and cook for 2-3 minutes until softened, stirring occasionally with a wooden spoon. Add the carrots, courgettes and broccoli and stir-fry for another 2-3 minutes until almost tender but still with some crunch. Add the mushrooms to the vegetable mixture and cook for another minute, then drizzle over the honey, soy and vinegar and cook for 1-2 minutes, tossing until everything is evenly coated. Drain the pineapple - you need 100g of chunks in total and then stir into the pan, allowing it to warm through. Divide the warm noodles between plates and spoon the sweet & sour vegetables on top. Scatter over the cashew nuts to serve. PREPARE AHEAD The sweet & sour vegetables can be prepared and kept in an airtight container for up to 3 days and reheated gently in a saucepan or in the microwave once to serve with freshly cooked noodles.

STIR FRY VEGETABLES WITH CASHEWS

Steps:

• Stir broth into cornstarch in a small bowl.Add soy sauce, sugar and salt. Stir & set aside.
• Heat wok or large frying pan on Medium-high heat until very hot. Add cooking oil. Add brocoli,carrots, celery and onion. Stir fry until tender crips approx 10 minute Add cashews and toss a minute longer. Stir in broth mixture for approximately 2-3 minutes stirring constantly until thickened. Serve topped with roasted sesame seeds and additional cashews if desired.

VEGETABLE AND CASHEW STIR FRY

Steps:

• In medium saucepan, prepare rice according to package directions.
• If the cashews are unroasted, preheat oven to 400 degrees Fahrenheit, sprinkle cashews on cookie sheet and toast for about 10-12 minutes or until they start to turn brown.
• Meanwhile, rinse edamame under cold water and drain.
• In a cup, stir together the broth, soy sauce and cornstarch.
• Heat the oil in a large wok or deep skillet (preferable nonstick) over high heat. Add the red pepper, edamame, asparagus (broccoli), carrots and ginger and stir fry for 3-4 minutes, or until asparagus (broccoli florets) is crisp-tender.
• Add the cashews and scallions and stir fry for 2 more minutes.
• Stir the broth mixture to recombine and add to the vegetables. Bring to a boil, and cook for 2 minutes, stirring, or until sauce is thickened and bubbly and the mixture is heated through. Serve over rice.

CHICKEN LIME AND CASHEW NUT STIR-FRY

Steps:

• Cook the noodles as per the instructions on the packet, drain and set aside.
• Heat a large wok to a high heat.
• Add a little of the vegetable oil to the wok, and when it is hot, stir-fry the chicken in batches until sealed and half-cooked.
• Return all the chicken to the wok, add the honey, and continue cooking until the chicken is fully cooked and a rich golden colour.
• Add a little water to the wok, as necessary, just to prevent the chicken and honey from sticking.
• Remove the chicken and honey mixture from the wok and set aside while you cook the remainder of the dish.
• Heat the remaining vegetable oil in the wok and saute the ginger, garlic, coriander roots and chilli for about a minute.
• Add the vegetables and stir-fry over high heat until just tender.
• Add the pre-cooked noodles and saute for a minute or so before returning the chicken to the pan.
• Add the soy sauces, sesame oil, the lime zest and juice.
• Heat through and correct the seasoning, adding a little more honey if desired.
• Finally, stir through the fresh coriander.
• Serve with a scattering of cashews over the top.