Vegetarian spring green stir-fry with caramelised garlic and cashews

Make the most of fresh, green vegetables with this sensational vegetarian stir-fry.

The ingredient of Vegetarian spring green stir-fry with caramelised garlic and cashews

1. 2 teaspoons sesame oil
2. 2 tablespoons soy sauce
3. 2 tablespoons sweet chilli sauce
4. 1 tablespoon mirin
5. 250g packet microwave red quinoa
6. 1 tablespoon peanut oil
7. 5cm piece fresh ginger, peeled, cut into matchsticks
8. 4 garlic cloves, thinly sliced
9. 2 bunches broccolini, trimmed, cut into 5cm lengths
10. 100g snow peas, trimmed
11. 150g sugar snap peas, trimmed
12. 3 spring onions, cut into 5cm lengths
13. 1 bunch asparagus, trimmed, cut into 5cm lengths
14. 1/4 cup cashews, toasted
15. 1 long red chilli, thinly sliced

The instruction how to make Vegetarian spring green stir-fry with caramelised garlic and cashews

1. Combine sesame oil, sauces and mirin in a jug. Set aside.
2. Heat quinoa according to packet instructions.
3. Meanwhile, heat peanut oil in a wok or large frying pan over high heat. Add ginger and garlic. Stir-fry for 1 minute or until lightly browned. Transfer to a plate lined with paper towel.
4. Add broccolini to wok. Stir-fry for 2 minutes or until bright green. Add snow peas, sugar snap peas, onion and asparagus. Stir-fry for 3 minutes or until vegetables are tender crisp. Add soy mixture and cashews. Stir-fry until heated through.
5. Sprinkle stir-fry with chilli, garlic and ginger. Serve on quinoa.

Nutritions of Vegetarian spring green stir-fry with caramelised garlic and cashews

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