Cashew Nut & Vegetable Stir Fry Recipe
A flavorful vegetarian dish featuring sautéed nuts, chili, garlic, cucumber, carrots, spring onions, and bell peppers, all tossed in a savory blend of white wine, black bean, and soy sauce. This delectable stir-fry is served over a bed of tender noodles.
Ingredients
Stirfry
- 1 whole bell pepper (green)
- 2 tbsp black bean sauce
- black pepper (to taste)
- 1 whole carrots
- 170 grams cashew nuts
- 1 stick celery
- 0.5 whole cucumber
- 120 grams egg noodles
- 1 whole fresh chilli
- 1 cloves garlic
- salt (to taste)
- 2 tbsp soy sauce
- 4 whole spring onions
- 1 tbsp sunflower oil
- 15 ml white wine
Instructions
- wash and finely chop the chilli, peel and crush the garlic using the garlic crusher or chop finely, peel the cucumber and chop into matchsticks, peel and cut the carrots into matchsticks
- half fill a medium pan with water and boil, add a spot of olive oil and a pinch of salt to the boiling water, place the noodles in the hot water, cook the noodles till soft
- wash and finely slice the spring onions, wash and chop the celery, wash and slice the peppers into strips, In a small bowl mix the wine, bean and soy sauce together
- Heat the wok, add the oil, add the garlic, chopped chilli and the cashew nuts,cook for 2 minutes
- add the peppers, carrots, cucumber and spring onions to the wok,cook for 5 minutes, add the black bean mixture, cook for 5 minutes, season with salt and pepper
- drain the noodles and wash, place back into the pan and warm through on a low light, place the noodles in individual serving dishes, place the stir fry on top
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