I love stir fries – they are so quick, easy and awesome – but was getting a little bored of my standard issue sauce, which is tasty but was lacking some kind of stir fry X factor. This was an experiment that became one of those ‘hallelujah’ recipes!
Double the sauce recipe, divide it between two jars and BOOM your next stir fry night is even quicker and easier (and still as awesome! It will keep for around 10 days). Throw some pieces of marinated, fried tofu into the mix as you serve and you are good to go.
GAME CHANGING SWEET CHILLI-SOY VEGETABLE STIR FRY
1 1/3 cups uncooked basmati or jasmine rice
1/3 cup raw cashews
- 2 x small carrots, sliced into coins
- 1 head broccoli, chopped into bite size florets
- a handful of mushrooms, sliced
- 1/2 red capsicum, sliced
- one small onion, chopped (optional)
- 1/2 – 2/3 cup green peas
Sweet chilli-soy stir fry sauce –
- 2 cloves garlic, crushed
- 1/2″ piece ginger, crushed
- 2 tbsp soy sauce (tamari soy if g/free)
- 2 tbsp sweet chilli sauce
- 3 tsp sesame oil
- 2 tsp dark soy sauce (exclude for g/free)
- 3 tbsp water
To make the sauce – Combine all sauce ingredients in a small saucepan and whisk to combine. Heat until simmering, then set aside until needed.
Cook rice your preferred way, drain and rinse under cold water until rice is no longer warm. Set aside, covered.
Fry the cashews in a little oil, until they begin to brown. Set aside.
Throwing it all together – Heat a small amount of oil in wok or large frying pan on high heat. Add onion and cook, stirring constantly, for 2 minutes. Add carrots and broccoli; cook, stirring regularly, for 3 minutes. Add capsicum and mushroom, cooking for 2 mins until capsicum begins to soften. Reduce heat to med-low, add cooked rice, sauce and cashews to vegetable mix. Stir well to combine. Add peas. Cover, reduce heat, and fry for 1-2 more minutes until peas are cooked.