Stir-fry Vegetables with Lime, Cashew Nuts and Basil
A quick and easy dish packed full of goodness and zesty flavour, great served alone or as a side dish with some deep fried Tofu, Tempura vegetables or egg fried rice.
Preparation time: 20 minutes Quantity: Serves 4 Cooking time: 10-12 minutes
Ingredients
1 kilo /2 lb. any chosen vegetables
Example of Vegetables –
aubergines, mooli, cabbage, Chinese cabbage, pak choi, bak chi, assorted onions, leeks, courgettes, carrots, mushrooms, sugarsnap peas, mangetout or tinned Chinese vegetables like water chestnuts, bambooshoots, mushrooms, corn etc.
1-2 tablespoons vegetable oil
1 clove crushed garlic
2 cm grated ginger
1/2 fresh red chillies -finely chopped (optional)
45g cashew nuts
season
1 fresh lime juice
2 tablespoons light soy
1/2 tablespoon rice vinegar
1-2 tablespoons torn basil leaves
Method
- Prepare and lay out separately assorted strips of vegetables, a mandolin is very helpful in the preparation or cut in to very fine strips with a very sharp knife
- Wok fry in a little oil the onions first followed by flavourings like crushed garlic, grated ginger, chillies and then add the vegetables one sort at a time cooking the hardest ones first
- When still crunchy but softened add a hand full of cashew nuts, season
- Stir together and take of the heat
- Then add a good squeeze of fresh lime, a good splash of light soy and a few drops of rice vinegar
- Serve in a big bowl with crushed cashew nuts and torn basil leaves