Cashew Vegetable Stir-Fry print friendly version
|An appealing mix of tender-crisp vegetables and crunchy cashews. Ginger and hoisin flavours linger delightfully on the palate. Serve with thick Shanghai noodles or steamed jasmine rice.|
Stir water into cornstarch in small cup until smooth. Set aside.
Put mushrooms into small bowl. Pour boiling water over top until covered. Let stand for about 20 minutes until softened. Drain. Thinly slice. Set aside.
Heat wok or large frying pan on medium-high until very hot. Add cooking oil. Add next 4 ingredients. Stir-fry for about 2 minutes until fragrant.
Add next 4 ingredients. Stir-fry for 2 minutes.
Combine next 3 ingredients in separate small cup. Add to snow pea mixture. Add mushrooms. Stir-fry for 2 to 3 minutes until vegetables are tender-crisp. Stir cornstarch mixture. Add to vegetables. Stir-fry for about 1 minute until sauce is boiling and thickened.
Add basil and cashews. Stir-fry for about 1 minute until heated through. Serves 6.
|1 serving: 176 Calories; 5.8 g Total Fat (3.2 g Mono, 1.3 g Poly, 0.9 g Sat); 0 mg Cholesterol; 29 g Carbohydrate; 4 g Fibre; 5 g Protein; 572 mg Sodium|
|Note: To julienne vegetables, cut into 1/8 inch (3 mm) strips that resemble matchsticks.|
|Reprinted from Easy Healthy Recipes © Company's Coming Publishing Limited|