Preparation time is 15minutes
Cook time is 20minutes
Total time is 35minutes
Serve is for 4 people
Estimated cost per serve is 11.46 dollar
Difficulty level: 3 out of 4
14 Ingredients
Number of servings
4
- 2tablespoons canola oil
- 75grams cashew nuts, unsalted, unroasted
- 500grams plant based 'chicken'
- 3 cloves garlic, peeled and minced
- 5centimeters ginger, peeled and grated
- 1 medium red chilli, sliced
- 4 sticks celery, sliced at an angle
- 2 medium capsicums, red and green, sliced
- 100grams green beans, sliced
- 4 large spring onions, sliced
- 1tablespoons cornflour
- 1tablespoons rice wine vinegar
- 2tablespoons dark soy sauce
- 2teaspoons maple syrup
Description
Cashews add a toasty crunch to this quick and easy vegan stir fry.
Method
Step 1 of 4
Heat half the oil to a large wok on a medium high heat and cook the cashews for 2-3 minutes until toasty and golden. Remove with a slotted spoon and set aside. Add the remaining oil and chicken pieces the wok and cook for 3-4 minutes until golden and a little crisp. Remove from the wok and set aside.
Step 2 of 4
Increase the heat to high and add the celery, capsicum and green beans to the wok. Cook for 3-4 minutes, add the garlic, spring onions and chilli and cook for 1 more minute.
Step 3 of 4
Whisk the rice wine vinegar, soy sauce and cornflour together in a medium bowl with 200ml of water and add to the wok along with the chicken pieces and cashews.
Step 4 of 4
Simmer for 8-10 minutes or until the sauce has thickened up, stir in the maple syrup to taste and serve with rice.
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