Sweet 'N' Sticky Stir Fry
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Sweet 'n' Sticky Stir Fry
Sweet 'n' Sticky Stir Fry
Sweet. Sticky. Crunchy. This stir fry is all you want, plus more.
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Ingredients
Method
Ingredients
Vegetables
2 cups shiitake mushrooms (cut into thick slices)
1 cup Baby corn (cut into halves, long ways)
1 cup Sprouting Broccoli (cut into long slices)
1 Red Peppers (thinly sliced)
1 large Red Onion (thinly sliced)
1/2 cup cashews
2 tsp cornstarch (combined with 1 tsp water)
1/2 cup soy sauce
To Serve
To Garnish
Method
1.
1 Pour the bottom nut oil in to a wok and warm it up (ensure it's nice and hot)
2.
2 Throw the cashews plus the red onion to the wok and stir them round till the aromas on the onions are actually released
3.
3 Add the mushrooms on the wok and cook them for 3-4 minutes therefore, the cooking process is underway and the've begun to sweat
4.
4 Add the rest from the vegetables for the wok and stir them round so they really start to cook
5.
5 Take a large mixing bowl and transfer the vegetables through the wok
6.
6 Pour the sesame oil to the wok, add the garlic and ginger and cook them till the aromas are already released and they are bubbling from the oil
7.
7 Add the brown sugar on the wok and stir it around until it's caramelised
8.
8 Add the cornstarch, soy sauce and rice wine vinegar, stir them before the sauce has thickened slightly
9.
9 Add the Sriracha and stir it to the sauce
10.
10 Pour the vegetables to the wok and stir them round so they really're well covered inside sauce, warmed through yet still al dente
11.
12.
13.
BOSH!
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