Orange & Cashew Stir Fry
Product: Raw Organic Cashews
Serves: 4
Vegan: Main dish
Prep time: 10 minutes
Cooking time: 15 minutes
Special equipment: Wok
This is a superb Asian-inspired dish for vegans. The cashew nuts make it both filling and protein-rich without needing to add a lot of carbs on top. Pescatarians may like to add wild Pacific cold water shrimp as well.
Ingredients
|
For the stir-fry ● 2 cups raw organic cashews ● 2 tbsp peanut oil ● 2 onions, peeled and sliced ● 1-inch piece of ginger, peeled and minced ● 2 carrots, cut into matchsticks ● 2 green bell peppers, seeded and cut into chunks ● 2 cloves garlic, peeled and sliced ● 2 cups white cabbage, shredded |
For the sauce ● 3 tbsp light soy sauce ● 1 tbsp cornstarch ● 1 tbsp hoisin sauce ● 1 tsp sesame oil ● 2 tbsp rice wine ● 1 orange, zest and juice ● Salt and pepper
|
Directions
- Preheat the oven to 400°F. Spread the cashews out on a baking sheet and roast for about 6-8 minutes until pale golden and toasty smelling.
- In the meantime, make the sauce. Whisk the soy sauce and cornstarch together until there are no lumps. Add the rest of the sauce ingredients and mix.
- In a large wok over medium heat, heat the oil over medium-high heat. Add the onion and ginger with a pinch of salt and fry until golden brown, about 3 minutes.
- Add the carrots, bell peppers and garlic and keep stir-frying briskly, until they are colored in places, but still with a bite to them.
- Add the cabbage and roasted cashews and cook for 3 more minutes.
- Add the sauce and cook just until the sauce thickens, about 2 minutes. Season to taste and serve hot.
Further notes
Serve with a side of your choice. Both egg noodles and steamed rice are excellent for a hearty meal. Leftovers can be stored in the fridge and reheated in a pan or the microwave.
