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Vegetarian spring green stir-fry with caramelised garlic and cashews
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Create a vibrant vegetarian stir-fry bursting with the flavors of fresh, green vegetables.
Ingredients:
  • 42.00 gm soy sauce
  • 44.00 gm sweet chilli sauce
  • 20.00 ml mirin
  • 250g packet microwave red quinoa
  • 18.20 gm peanut oil
  • 5cm piece fresh ginger, peeled, cut into matchsticks
  • 4 garlic cloves, thinly sliced
  • 2 bunches broccolini, trimmed, cut into 5cm lengths
  • 100g snow peas, trimmed
  • 150g sugar snap peas, trimmed
  • 3 spring onions, cut into 5cm lengths
  • 1 bunch asparagus, trimmed, cut into 5cm lengths
  • 62.50 ml cashews, toasted
  • 1 long red chilli, thinly sliced
Instructions:
  • In a jug, whisk together sesame oil, sauces, and mirin. Set aside.
  • Cook quinoa as directed on the package.
  • Heat peanut oil in a wok or large frying pan over high heat. Saute ginger and garlic until lightly browned, about 1 minute. Drain on paper towel-lined plate.
  • Toss broccolini into the wok and stir-fry until bright green, about 2 minutes. Introduce snow peas, sugar snap peas, onion, and asparagus to the mix, stir-frying until vegetables are tender-crisp, about 3 minutes. Finish by stirring in the soy mixture and cashews until heated through.
  • Enhance stir-fry with a generous sprinkle of spicy chili, fragrant garlic, and zesty ginger. Serve atop fluffy quinoa.

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