Cashew and vegetable stir fry

    Cashew and vegetable stir fry

    (18)
    64saves
    35min


    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.

    Ingredients
    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

    Method
    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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (18)

    Reviews in English (18)

    by
    0

    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

    by
    6

    Wonderful! I too changed the sugar to Agave (equal amount). I used cornstarch to thicken the liquid at the end to make more of a sauce as it was very runny. I might try rice next time instead of Pasta for a change. My family absolutely loved it!  -  28 Mar 2007  (Review from Allrecipes US | Canada)

    by
    5

    I made this the other night and thought it was good, but agreed with another reviewer that found the vinegar flavor a little strong. I added tofu and omitted the edamame and it was tasty and filling. I also used one package of udon noodles (8.8 oz.) and it was plenty of noodles for two people. Also, if you haven't used sesame oil before, be really careful - it gets hot very quickly and can spatter everywhere if you don't add the veggies fast enough.  -  03 Mar 2009  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate