Quick Cashew Vegetable Stir-Fry

Quick Thai-style vegetable stir-fry with cashews in a glossy garlic-soy sauce.

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Cutting the vegetables evenly and cooking over high heat keeps them crisp instead of steaming them soft.

Ingredients

• 200 g broccoli (small florets)
• 1 red bell pepper (sliced)
• 1 carrot (thinly sliced)
• 150 g mushrooms (sliced)
• 80 g cashews (toasted)
• 3 garlic cloves (chopped)
• 3 spring onions (sliced)
• 2 tbsp neutral oil
• 2 tbsp soy sauce
• 2 tbsp vegetarian oyster sauce
• 1 tbsp lime juice
• 1 tsp sugar
• 2 tbsp water

Step-by-step method

1. Mix the soy sauce, vegetarian oyster sauce, lime juice, sugar and water in a small bowl.
2. Heat a wok over high heat and add 1 tablespoon oil. Stir-fry the broccoli and carrot for 2 minutes.
3. Add the bell pepper and mushrooms and stir-fry for another 2 minutes, keeping everything moving.
4. Push the vegetables aside, add the remaining oil and garlic, and stir for 15 seconds.
5. Pour in the sauce and toss for 1 minute until glossy and the vegetables are just tender.
6. Add the cashews and spring onions and toss for another 30 seconds.
7. Serve immediately with rice or noodles so the vegetables stay crisp.