Spicy Cashew Butter Stir Fry
Ingredients
- 2-3 tbsp olive oil
- 1/2 large onion, chopped
- 3 cloves garlic, peeled & minced
- 1, 8oz package mushrooms, hut in half vertically & sliced
- 1 cup sugar snap peas, kept whole or sliced
- rice noodles, cooked according to package instructions
- spicy cashew sauce
- 1/3 cup cashew butter ( used @georgiagrinders)
- 3 tbsp soy sauce
- 2 tbsp lime juice (~1 lime)
- 2 tbsp coconut sugar
- 1 tbsp mirin
- 1 tsp rice vinegar
- 3-4 tbsp water, to thin
Preparation
Spicy cashew sauce
Cup cashew butter ( used @georgiagrinders)
Tbsp spicy sesame oil (if you don’t have, you can use regular sesame oil + hot sauce of choosing)
Tbsp soy sauce
Tbsp lime juice (~1 lime)
Tbsp coconut sugar
Tbsp mirin
Tsp rice vinegar
Tbsp water, to thin
Start by making your sauce - add all ingredients (except water) to a small bowl and whisk together until combined
Finish off by adding 3 tbsp water plus any additional until desired consistency is reached
Next, add 1 tbsp olive oil, chopped onion, and minced garlic to a large skillet
Sauté for 3-5 minutes over medium heat or until onions have started to brown
Remove from pan and set aside in a small bowl
To the same large skillet, add another 1-2 tbsp of olive oil along with the sliced mushrooms
Cook for ~5 minutes over medium heat or until they have browned nicely
Add the snap peas to the pan and saute for 2-3 minutes or until cooked to preferred consistency
Re-add the onion/garlic mixture back to the skillet along with the rice noodles (cooked according to package instructions) and stir together
Top with preferred quantity of spicy cashew sauce and stir together until everything is evenly coated
Optional: garnish with chopped cilantro, crushed red pepper flakes, and chopped toasted cashews before serving
Enjoy!