Here’s a quick, easy and healthy stir-fry you can whip up in no time at all. It’s probably faster than picking up to-go food or waiting for a delivery to arrive on your doorstep. Just remember to put on the rice before you heat up your wok. The vegetables for this dish are flexible, so use what you like and have sitting around! The days of running to the store for something I don’t have are positively over. Substitutions have shown me how flexible and forgiving most recipes really are.
Vegan Cashew Nut Stir-Fry
- a splash of quality vegetable oil (I use almond oil0
- 3 to 4 cloves of garlic, peeled and minced
- 2 to 3 cups sliced mushrooms (shiitakes are nice, but any others will work)
- 1 14 oz. package of extra firm tofu, pressed and cut into small cubes
- 1 onion, coarsely chopped
- 1 cup sliced bell peppers, red and yellow are nice
- 1 small bunch of asparagus, cleaned, ends broken off and cut into bitesize pieces
- 2 to 3 tablespoons of vegetarian mushroom stir-fry sauce
- 1 tablespoon soy sauce (reduced sodium is fine)
- 1 tablespoon vegetable bouillon base or a bouillon cube
- a splash of hot sauce if desired would be good also
- 1 cup of roasted cashew nuts
- 1/2 cup sliced scallions
- a little chopped cilantro or Thai basil if you have some on hand
Heat your wok or heavy deep bottomed pan over a high flame.
When hot add a splash vegetable oil.
Now add the onion, garlic, the mushrooms and tofu.
Stir-fry until everything is fragrant and starts to brown a little.
Add the sliced peppers to the wok and cook for a couple of minutes.
Add the sliced asparagus to the pan and continue to stir-fry the veggies until crisp-tender.
In a small bowl mix the stir-fry sauce, soy sauce, bouillon base or cube and hot sauce.
Pour this over the veggies and stir until the sauce is distributed throughout the vegetables.
Continue to cook until everything’s piping hot and the vegetables are still fairly firm.
At the last moment add the sliced scallions, cashew nuts and cilantro or basil.
Stir and fry for another minute or three and then take it off the heat.
It’s quite good alongside some jasmine rice or perhaps some kind of Asian noodles.
We had the leftovers for breakfast this morning and they were tasty!