Cashew and vegetable stir fry

    Cashew and vegetable stir fry


    28 people made this

    About this recipe: A deliciously healthy combination of whole wheat pasta, broccoli, red pepper, carrots and mushrooms in a dark sweet sauce. The edamame soya beans are optional but very good for you. I've seen them in the freezer section at M&S and I'm guessing other large supermarkets might have them.

    Serves: 8 

    • 450g whole wheat pasta
    • 2 tablespoons toasted sesame oil
    • 4 tablespoons soy sauce
    • 4 tablespoons balsamic vinegar
    • 2 tablespoons caster sugar
    • 4 tablespoons toasted sesame oil
    • 250g broccoli, chopped
    • 1 large carrot, sliced
    • 1 red pepper, sliced
    • 300g fresh shiitake mushrooms, sliced
    • 255g frozen edamame soya beans (M&S has them)
    • 100g unsalted cashew nuts, chopped

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring a large pot of lightly salted water to a boil. Cook the pasta 10 to 12 minutes, until al dente and drain.
    2. In a small bowl, mix the 2 tablespoons sesame oil, soy sauce, vinegar and sugar.
    3. Heat 4 tablespoons sesame oil in a frying pan or wok over medium heat. Stir in the broccoli, carrots, red pepper, mushrooms, edamame and cashews. Mix in the sesame oil mixture. Cover and cook 5 minutes, or until vegetables are tender but crisp. Serve over the cooked pasta.

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    Reviews (1)


    I'm just starting to experiment with a vegan diet. This recipe is fantastic - I certainly am not missing meat so far. - 24 Jul 2013

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