Sweet and Sticky Stir-Fry
Ingredients
Vegetables
- 2 tbsp ground nut oil
- 2 cups shiitake mushrooms (cut into thick slices)
- 1 cup Baby corn (cut into halves, long ways)
- 1 cup Sprouting Broccoli (cut into long slices)
- 1 Red Peppers (thinly sliced)
- 1 large Red Onion (thinly sliced)
- 1/2 cup cashews
Sweet and sticky sauce
- 2 tbsp sesame oil
- 4 cloves garlic (minced)
- 2 inch ginger (minced)
- 4 tbsp brown sugar
- 4 tbsp rice wine vinegar
- 2 tsp cornstarch (mixed with 1 tsp water)
- 1/2 cup soy sauce
- 2 tsp Sriracha (more if you like spice)
To serve
- 2 cups basmati rice (cooked)
- Finely sliced scallions
- Sesame Seeds
Preparation
Pour the ground nut oil into a wok and warm it up, making sure it's hot.
Add the cashews and red onion to the wok and stir until the onion aromas are released.
Add the mushrooms and cook for 3-4 minutes until they begin to sweat.
Add the remaining vegetables and stir to start cooking.
Transfer the vegetables to a large mixing bowl.
Pour sesame oil into the wok, add garlic and ginger, and cook until aromatic and bubbling.
Add brown sugar and stir until caramelized.
Add cornstarch, soy sauce, and rice wine vinegar, and stir until the sauce thickens slightly.
Add Sriracha and stir to combine.
Add the vegetables back to the wok and stir to coat with sauce, warming through while keeping them al dente.
Serve the vegetables over basmati rice.
Garnish with sliced scallions and sesame seeds.
