Sweet-and-Sour Vegetables with Cashews

Ingredients:

serves 4

  • 1 Tbsp Vegetable or peanut oil
  • 1 Tsp Chili oil
  • 2 Onions, sliced
  • 2 Carrots, sliced thinly
  • 2 Zucchinis, sliced thinly
  • 4 oz / 115 g Broccoli, cut into florets
  • 4 oz / 115 g White mushrooms, sliced
  • 4 oz / 115 g small Bok choy, halved
  • 2 Tbsp Jaggery or soft light brown sugar
  • 2 Tbsp Thai soy sauce
  • 1 Tbsp Rice vinegar
  • 3 0z / 75 g / ½ cup Cashews


( Metric Cooking Conversion )

Procedures:
  1. Heat both the oils in a wok or skillet and stir-fry the onions for 1-2 minutes, until they start to soften.
  2. Add the carrots, zucchinis,and broccoli, and stir-fry for 2-3 minutes. Add the mushrooms, bok choy, sugar, soy sauce, and rice vinegar, and stir fry for 1-2 minutes.
  3. Meanwhile, dry-fry or toast the cashews. Sprinkle the cashews over the stir-fry and serve immediately.

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