Vegetarian spring green stir-fry with caramelised garlic and cashews

Vegetarian spring green stir-fry with caramelised garlic and cashews

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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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