Cashew nut stir fry

I love stir fry. Stir fry is one of those meals, like pasta, that you can make for one person quite easily. And it’s so versatile… you can put so many things in it, or have so many different carbohydrate sources with it (noodles, quinoa, rice… the choices are many).

One of my favourites is just a very simple and easy cashew nut stir fry. If you’re allergic to nuts, it might not be such a good option for you. But nuts, for vegans, are a good source of protein and mono-unsaturated fats, and a lot of vitamins and minerals too. Combined with lots of fresh vegetables, a good kick of chilli and ginger and garlic and a good serve of wholegrain carbohydrates, you have yourself a winner meal that makes great leftovers too!

Ingredients:

A couple of handfuls of cashew nuts (I used raw unsalted)

Whatever vegetables you would like to use: I like zucchini, broccoli, onion, capsicum (red, yellow, green), carrot, mushrooms, green beans, pumpkin, cabbage, brocollini, spinach… go crazy

Anywhere up to ¼ cup of soy sauce (depending on how much you’re making)

1-2 tbsp of ginger paste

1-2 tbsp of garlic paste

1 tbsp of chili paste

Oil, for cooking (coconut or vegetable oil is good)

Brown rice/ white rice/ quinoa/ rice noodles/ soba noodles, as much as you want!

Method:

Get your carbs cooking! So put the rice onto boil, or however you cook your noodles, just get them on their way.

Then, cut up your vegies into whatever crazy or simple shapes you like! Batons, circles, crinkle cut, triangles… be my guest. And then grease a nice pan with some oil and, when it is heated, add your vegies and keep tossing them until cooked through. Add your cashew nuts and the ginger/ garlic/ chilli/ soy sauce and stir until combined, then turn off the heat. Add the spinach (if you’re using it), and pop a lid on so that it can wilt. Meanwhile, drain your rice/ noodles and give them a rinse.

And then serve everything up on a plate/bowl and enjoy! With or without chopsticks, if you’re game go that extra mile.