simple way to make any night of the week Vegetarian spring green stir-fry with caramelised garlic and cashews

How have you been? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Vegetarian spring green stir-fry with caramelised garlic and cashews. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Vegetarian spring green stir-fry with caramelised garlic and cashews is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Vegetarian spring green stir-fry with caramelised garlic and cashews is something that I’ve loved my entire life.

Table of Contents

Ingredients

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

Method

  • Step 1
    Combine sesame oil, sauces and mirin in a jug. Set aside.
  • Step 2
    Heat quinoa according to packet instructions.
  • Step 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.
  • Step 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.
  • Step 5
    Sprinkle stir-fry with chilli, garlic and ginger. Serve on quinoa.

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