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Mixed Vegetables with Cashew Nuts

Mixed Vegetables with Cashew Nuts

By Morrisons
A Chinese-style side dish full of fresh vegetable flavours and cashew nut crunch.
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

13 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. Step 3

    Next, add the vegetables and stir fry for 3 minutes. Add the mushrooms and stir fry for a further minute.

  4. 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.