Vegan Sweet 'n' Sticky Stir Fry Bosh TV

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