Cashew & sesame stir fry with egg fried rice
THE GREEN ROOM RECIPES
THE GREEN ROOM RECIPES
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Ingredients

  • For the stir fry
  • 2 x medium carrots, peeled & finely sliced
  • 1 x medium courgette, finely sliced
  • 1 x medium red pepper, deseeded & finely sliced
  • 150 g Chesnut mushrooms, washed & sliced
  • 135 g baby sweetcorn, cut lengthways
  • 2 x cloves of garlic, minced
  • 2 tablespoons sunflower oil
  • 2 x tablespoons unsalted cashew nuts, roughly chopped
  • 1 x tablespoon sesame seeds
  • For the stir fry sauce
  • 1 teaspoon corn flour
  • 100 ml Marigold reduced salt vegetable stock or miso
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon Shaoxing rice wine/Chinese cooking wine (or if you can’t get it then white wine or even white wine vinegar will do)
  • 1 teaspoon brown sugar
  • Szechuan pepper (or regular black pepper)
  • For the egg fried rice
  • 400 g long grain white rice
  • 3 spring onions, finely sliced
  • 60 g frozen peas
  • 2 free range eggs, beaten
  • 1 tablespoon soy sauce
  • 1 tablespoon vegetable or sunflower oil

Instructions

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