Sweet and Sticky Vegetable 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 (make sure it's nice and hot)
Throw the cashews and the red onion into the wok and stir them round until the aromas of the onions have been released
Add the mushrooms to the wok and cook them for 3-4 minutes so the cooking process is underway and they've begun to sweat
Add the rest of the vegetables to the wok and stir them round so they start to cook
Take a large mixing bowl and transfer the vegetables from the wok
Pour the sesame oil into the wok, add the garlic and ginger and cook them until the aromas have been released and they're bubbling in the oil
Add the brown sugar to the wok and stir it around until it’s caramelised
Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly
Add the Sriracha and stir it into the sauce
Pour the vegetables into the wok and stir them round so they're well covered in the sauce, warmed through but still al dente
Serve the sticky icky vegetables over basmati rice
Garnish with scallions and sesame seeds
