Hoisin Veggie Stir Fry

Ingredients:

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

Directions:

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 >

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