Sweet 'n' Sticky Stir Fry
- Simple
- 0:15 m
- 18 ingredients
Sweet. Sticky. Crunchy. This stir fry is everything you want, and more for a delicious veggie dinner! We also think this plant based dish is a great choice if you're on a date and looking to impress.. because we know this will go down a treat! This is a one of the best BOSH dishes for sure!
Serves: 4
Ingredients
For the vegetables
- 2 tbsp groundnut oil
- 240g Shiitake mushrooms - cut into thick slices
- 120g baby corn - cut into halves, long ways
- 120g sprouting broccoli - cut into long slices
- 1 red bell pepper - thinly sliced
- 60g cashews
- 1 red onion
For the sweet 'n' sticky sauce
- 2 tbsp toasted sesame oil
- 4 tbsp brown sugar
- 4 tbsp rice wine vinegar
- 2 tsp cornstarch
- 2 tsp Sriracha to taste
- 4 garlic cloves minced
- 2 inches of fresh ginger grated
- 240ml soy sauce
To serve
- 250g basmati rice
To garnish
- 3 spring onions sliced
- sesame seeds
Before you start
Wok | Mixing Bowl
Step 1
To start
- 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
Ingredients
- 2 tbsp groundnut oil
- 240g Shiitake mushrooms - cut into thick slices
- 120g baby corn - cut into halves
- long ways
- 120g sprouting broccoli - cut into long slices
- 1 red bell pepper - thinly sliced
- 60g cashews
- 1 red onion
Step 2
Cooking the spices
- 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
Ingredients
- 2 tbsp toasted sesame oil
- 4 tbsp brown sugar
- 4 tbsp rice wine vinegar
- 2 tsp cornstarch
- 2 tsp Sriracha to taste
- 4 garlic cloves minced
- 2 inches of fresh ginger grated
- 240ml soy sauce
Step 3
To serve
- Serve the sticky icky vegetables over basmati rice
- Garnish with scallions and sesame seeds. BOSH!
Ingredients
- 250g basmati rice
- 3 spring onions sliced
- sesame seeds