An “old” recipe for a New Year. And not just any new year, but the year of the monkey….Monkeys do freak me out a bit, but let’s see what this lunar year has in store. In any case, I am more than happy to celebrate, especially on a weekday!
This vegetarian/vegan Chinese-style stir-fry is very easy to make and tastes really Asian with little effort and simple ingredients. So perfect for a Monday…
It is adapted from a recipe found in Terry Tan’s My Asian Cookbook which I got as a present some years ago. An inspiring book for lovers of eastern flavours.
To your cutting boards now…
- 1 capsicum - preferably red, yellow or orange
- 2 medium sized carrots
- 250-300 g cauliflower
- 100 ml green peas
- 1 onion cut in 8
- 1 tsp rock salt
- 3 big garlic cloves minced
- 1 tbsp ginger minced
- 0.5-1 tsp chili flakes
- 1 tsp brown sugar
- vegetable oil (olive, canola, etc.) & sesame oil
- 0.5/1 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 and save 200 ml of broth for later.
- Finely mince the garlic cloves and the 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 8/10 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.
- Accompany with jasmine rice or noodles.
- Add some mushrooms to this stir-fry; together with the nuts they make good sources of protein
- The cooking time of the vegetables is a bit relative. It will take around 8-10 min to have them soft but not mushy, but that also depends on the pan you are using. If you have a wok, you will probably be able to get the vegetables done in shorter time. If you have a regular pan (like I do) it might get a bit too full and the cooking time will increase 🙂