1 Tbsp peanut oil
5 carrots thinly sliced on the diagonal
1/2 lb snow peas, tips and strings removed
12 oz mushrooms, sliced
1 to 2 Tbsp ginger, minced
1 cup cashews, chopped
1 to 2 Tbsp minced garlic
3 Tbsp water
1 6 to 8 oz can bamboo shoots
1 6 to 8 oz can water chestnuts
1 lb Linguini or Spaghetti
For the sauce:
2/3 cup Hoisin sauce
3 Tbsp Soy Sauce
3 Tbsp Chinese Rice Wine
Sriracha or red pepper flakes at your discretion
Cook pasta to package directions.
Chop carrots, snow peas, mushrooms, ginger and cashews. Combine all but the carrots in a bowl. Set carrots aside.
Heat peanut oil in pot on high until glistening.
Add carrots to pan toss and coat in oil. Let cook for a minute. Pour in 3 Tbsp water. Cover and cook 3 minutes.
Uncover pot and add snow peas, mushroom, ginger, cashews, bamboo shoots and chestnuts to the carrots. Stir fry 2 or 3 minutes until they're all hot. Turn heat off and set veggies aside.
Mix sauce ingredients with a spoon in a small bowl.
Put cooked pasta in a large bowl. Add the veggies. Give the sauce a stir and pour it on top. Toss and coat.
Pack in Tupperware and refrigerate for up to one week.
Check out the video here