Mixed Vegetables with Cashew Nuts
By Morrisons
Published on 01 December 2020
A Chinese-style side dish full of fresh vegetable flavours and cashew nut crunch.Time and servings
20 minsTotal time
4Servings
10 minsPrep time
10 minsCooking time
Ingredients
- 1 tsp of dry sherry
- 1 tsp of cornflour, mixed with 1 tsp water
- 1 clove of garlic, peeled and finely chopped
- 1 knob of fresh ginger, peeled and finely sliced
- 100 g of cashew nuts
- 5 tbsp of vegetable stock, made from half a cube
- 115 g of mixed mushrooms
- 1 dash of sesame oil, to taste
- 2 tbsp of vegetable oil
- 125 g of baby corn, sliced lengthways
- 1 pack of chinese style stir fry vegetables
- 1 tsp of sugar
- 1 tsp of light soy sauce
Method
Step 1
Add 1 tbsp of the oil to a hot wok, lower the heat, add the cashews and toast for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside.Step 2
Add the remaining oil to the wok and stir fry the garlic and ginger for 1 minute. Raise the heat and add the corn, stir frying for 2 minutes until it begins to soften.Step 3
Next, add the vegetables and stir fry for 3 minutes. Add the mushrooms and stir fry for a further minute.Step 4
Add the sugar, soy sauce, sherry and stock, stir in the cornflour mixture and simmer for 1 minute to thicken. Return the cashews to the wok and season to taste with sesame oil. Transfer to a serving dish and serve.