How To make Asparagus Cashew Stir Fry
4 c Hot cooked Brown Rice
SAUCE:
3 tb Soy sauce
2 tb Cornstarch
1 1/2 c Water or vegetable stock
1 tb Minced Gingerroot
1 ts (pref toasted) Sesame Oil
1/4 ts Dry crushed red pepper
1 ds White pepper
ND STEP:
2 tb Safflower oil
1 lb Fresh Asparagus *
4 x Scallions, chopped
1 x Sm sweet red pepper, chopped
1 x Clove Garlic, minced
1 c Cashews **
* woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Serves 4-6. VARIATIONS: - 3-4 c broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots ~ with the cashews, gently stir in 1 lb firm tofu cut into 1/2" cubes ~ serve over pasta rather than rice; buckwheat noodles are good
How To make Asparagus Cashew Stir Fry's Videos
Cashew Nut Stir Fry - Vegan Recipe
This easy to make vegan meal is super tasty and simple to make. Cashew Nut Stir Fry can be modified or changed easily to accommodate other “meat” choices or spicy hotness level
Cashew Nut Stir Fry
Sauce
1/3 cup water or stock
3 tbsp soy sauce (I use low sodium)
1 tbsp vegan fish sauce
1/2 tsp ground white pepper
1 tsp sugar
Stir Fry
oil (I used avocado oil)
raw cashews
chili peppers
tofu
garlic
onions
sweet peppers
carrots
baby bella mushrooms
broccoli
water chestnuts
baby corn
green onions
Vegetable Stir Fry so easy, there won't be A LOT ON YOUR PLATE
FIND YOUR COOKBOOKS, EBOOKS, MERCH, & SUSHI MASTERCLASS HERE:
LEARN HOW TO MAKE AN EASY VEGETABLE STIR FRY RECIPE TO ENJOY TODAY!
LAY HO MA (how's it going in Cantonese)! Back to the basics today with a classic recipe that's brimming with beautiful colours and textures. Join me in this episode and learn how to cook up a delicious vegetable stir fry recipe to enjoy tonight!
Ingredients:
80g broccolini
40g carrot
80g cremini mushrooms
1/2 red bell pepper
1/2 red onion
4 spears baby corn
90g smoked tofu
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp hoisin sauce
1 tbsp sriracha
1 tsp cane sugar
splash of toasted sesame oil
1+1 tsp avocado oil
Directions:
1. Chop the broccolini into bite sized pieces and the carrot into matchsticks. Brush the dirt off of the mushrooms with a paper towel. Then, chop them into quarters
2. Slice the red bell pepper and quarter the red onion. Chop in half the baby corn and the smoked tofu into bite sized cubes
3. Make the sauce by combining the soy sauce, dark soy sauce, hoisin sauce, sriracha, sugar, and toasted sesame oil
4. Heat up a nonstick pan to medium high heat. Add 1 tsp avocado oil followed by the smoked tofu. Sauté for 3-4min, then set aside
5. Add another tsp of avocado oil to the pan. Add the red onions and broccolini. Sauté for a couple of minutes allowing for the veggies to sear and get some colour
6. Add the cremini mushrooms and carrots. Sauté for a couple of minutes. Add the red bell pepper and baby corn. Sauté for another couple of minutes
7. Add the stir fry sauce and add back in the smoked tofu. Sauté for another minute
8. Plate the veggies and serve with freshly steamed rice
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Chicken and Asparagus Stir Fry
Chicken and Asparagus Stir Fry
Recipe:
8oz Sliced Chicken Breast
Marinade Chicken with
Splash of Rice Wine
Splash of Soy Sauce
1-teaspoon Cornstarch
Sauce:
½ Cup Chicken Stock
3 Tablespoons Black Vinegar
2 Tablespoons Dark Soy Sauce
¼ teaspoon Sugar
Veggies:
½ Tablespoon Ginger
½ Tablespoon Garlic
1 Bunch Asparagus
Sliced Onion
Cooking Oil (I like peanut oil)
Thickening Slurry: 2 Tablespoons Chicken Stock & 1 Tablespoon Cornstarch
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Please watch: Homemade Tender Carnitas Tacos
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Vegan Cashew Nut Stir Fry | PlantBasedMaori
Going to be throwing out more cooking videos e te whanau, been procrastinating it for far too long now. Starting with this staple - give it a go for your dinner tonight!!
Veggie Cashew Nut Stir Fry
Ingredients
- 1 small onion
- 2 cups sliced mushrooms
- 1 1/2 capsicum
- 1 small broccoli
- 1/2 bunch asparagus
- 1 cup cashew nuts
- 1/2 chilli
- 1 oxo veggie stock cube
- 2 tsp sesame oil
- 2 tsp minced garlic
- 1 Tbsp ABC soy sauce
- 1 tsp cider or vinegar
- 1 tsp garlic powder Ceres Organics
- 1 cup rice
Method
1. Add cup of rice to pot with two cups of water. Turn element to high and bring pot to boil (with lid on). Once boiled turn element to low and stir every few minutes with fork until water has been absorbed or until rice is cooked
2. Heat oven to 180. Place cashew nuts in to a small tray and place into over for 5-10mins. Check regularly. (this is optional, but it provides more of a crunch)
3. Also place apsaragus to oven tray and add oil with minced garlic for flavouring. Roast for 15mins.
4. While everything is cooking start the stir fry by finely chopping the onion and chilli, then add to heated wok with sesame oil and minced garlic
5. Slice mushrooms then add and cook until they sautee before adding the capsicum and broccoli. Cook together for 3mins
6. Begin to add the abc soy sauce, cider, garlic powder and veggie stock. Leave mixture to simmer for 5 mins to soak up all of the flavour
7. Once asparagus, cashew nuts and rice is read begin to plate up.
Hope you enjoy this one e te whanau, please tag me or share your photos with me if you choose to use this recipe. Just so I can give you a mihi for actually giving it a go!!
Ngā mihi,
Raniera
Stir fry celery with cashews vegan recipe 西芹炒腰果
Stir fry celery with cashews, a quick & easy Chinese vegan stir fry recipe. The celery is fresh & crunchy, the cashews are crispy & creamy. This under 3 minutes dish gives you enough fiber, vitamins, minerals & antioxidant.
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Ingredients：3-4 portions
5 stalks of celery
80g cashew nuts
1 pinch of salt
Possible products on US Amazon (affiliate links):
Kirkland Signature Kirkland Signature Unsalted Cashews, 2.5 Pound
BGM:
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stir fry chicken with cashew nuts asparagus&babycorn in oyster sauce bon Appétit ????????????