Honey Soy Cashew Vegetable Stir-Fry

by | Oct 26, 2017 | Recipes | 0 comments

INGREDIENTS

  • 1 TABLESPOON PEANUT OIL
  • 2 LARGE RED CHILLIES, SEEDED AND SLICED 
  • 2 ONIONS, SLICED INTO THIN WEDGES 
  • 2 CLOVES GARLIC, SLICED 
  • ¼ TEASPOON CRACKED BLACK PEPPER 
  • 200G GREEN BEANS, TRIMMED 
  • 1 CARROT, DICED 
  • 2 ZUCCHINI, SLICED 
  • 1 HEAD OF BROCCOLI, CHOPPED INTO FLORETS
  • 180G ASPARAGUS, CHOPPED
  • 2 TABLESPOONS SOY SAUCE/ OR TAMARI 
  • TABLESPOON OF RAW HONEY
  • 2 TABLESPOONS SMALL BASIL LEAVES 
  • ¼ CUP ROASTED UNSALTED CASHEWS

METHOD

  1. Heat a wok or large frying pan over high heat. Cook the oil, chillies, onions, garlic and carrot for 2 minutes. Add the beans, asparagus, zucchini, broccoli and stir-fry for 4–5 minutes or until tender. Toss through the soy sauce and honey. Sprinkle with the basil and cashews and serve with jasmine rice or as a side dish. Serves 4 as a side dish or with rice as a meal.