Lately, I have been trying out a simple vegetable sauté recipe found in an Asian cook-book that was given to me as a birthday present some years ago (Mon carnet de cuisine Asie, Terry Tan).
I have always found it difficult to reproduce that special taste of Asian food, but I think that after several turns of experimenting on the same theme, I’ve managed to get it quite right.
I have not used any exotic ingredients. No soy sauce, no fish or oyster sauce. Just some sesame oil and ginger. I have used ginger root mostly, but I’ve also complemented it with dry ginger powder when I ran out of stock.
Ingredients for two big portions:
1 capsicum, preferably red/yellow/orange cut in thin wedges
2 medium sized carrots cut in thin wedges
250-300 gr cauliflower sliced
1 dl green peas
1 onion cut in 8
1 tsp rock salt
3 big garlic cloves minced
1 tbsp ginger minced
0.5-1 tsp dry red chili
1 tsp brown sugar
vegetable oil (olive, canola, etc.) & sesame oil
1 tbsp corn-starch; 200 ml water
a small handful of cashew nuts, unsalted
- Cut the capsicum and carrots in thin wedges. Separate the cauliflower in bouquets and slice them vertically. Cut the onion first in half, and then each half in quarters.
- Put the carrots and cauliflower in a pot and add just enough water to cover them. Soft-boil for 2 min, strain the vegetables and save 200 ml of broth for later.
- Finely mince the garlic cloves and ginger.
- In a dry, or slightly greased pan, roast the cashew nuts until golden and crunchy. Set aside.
- Heat up a big pan and stir fry the garlic, ginger and chili in 2 tbsp of oil: 1 min
- Add 1 tbsp of sesame oil and the onion: 2 min
- Add the cauliflower, carrots, capsicum, salt & sugar and stir fry until the vegetables have become softer, but are still a bit crispy: approx 5-6 min
- Turn off the heat and add the corn-starch diluted in some of the broth. Add the rest of the liquid while stirring. The sauce will thicken immediately. Remove from the heat, put on a serving plate and add the cashew nuts.