Luke Morley ~ El Gringo Retro Album
Now I like a good stir fry. I couldn't eat them everyday, much to Trustworthy's shock and horror. But I do enjoy them as long as the ingredients are fresh and the flavourings are perfect. Not fussy am I? lol So when in one of our local frozen food stores lately and I was busy cruising the veggies aisle...I found a packet of 'oriental stir fry' mix. It claimed to make a stir fry that was fresher than a fresh one. Hmmmmmm...it was 75p so we decided to buy one to try.
I had also found a recipe in my local supermarket magazine for Mixed Veggies with Cashews that I wanted to try out. So it seemed it was meant to be. So ML set too, throwing things into a wok for me. We added some kale strips and some cabbage strips to the frozen mix as I'm an addict for leaves in stir fries.
I had mine with brown rice and I have to say with exception to the baby mangetout (not the biggest fan be they baby or adult touts! lol) in the mix I absolutely loved this stir fry. I enjoyed the many veggies in all the differing textures and flavours and I especially love the wholesome toasted cashew nuts as I crunched through them. I was very happy.
I would happily have this frozen mix again and will pick up a couple of packets to go into the freezer for those...last minute meals..nights. I don't mind picking out the mangetout...I miss being able to toss them over to ML to munch on. They come under the title 'death food' now. I have to say though I would drastically decrease the amount of oil used as I found it just too oily...I would cut the amount instructed easily by half...if not more. But that is purely my personal preference.
NB: Have to say we are having dark old days here in England so getting good light to take photos has been challenging so please forgive the quality of the photos? Thanks ~R~
|Mixed Veggies with Cashews|
Mixed Veggies with Cashews Serves 4
1 pkt of frozen stir fry mix;
bean sprouts, baby corn, baby mangetout, onion, carrot,
water chestnuts, bamboo shoots
2 leaves of Kale, shredded
2 leaves of white cabbage, shredded
1 garlic clove, finely chopped
1 knob of ginger, finely sliced
100g cashew nuts
2 tbsp veggie oil
1 tsp sugar
1 tsp light soy sauce/tamari
1 tsp dry sherry
5 tbsp veggie stock
1 tsp cornflour mixed with 1 tsp water
dash of sesame oil, to taste
Heat a wok over a high heat...and then add 1 tbsp of the oil to it, lower the heat and add the cashews and toast for 1-2 minutes until golden brown. Remove with a slotted spoon and set aside.
Add the remaining oil to the wok and stir fry the garlic and ginger for 1 minute.
Add the veggies and stir fry for 3-8 minutes depending on personal preference (Crunch factor! lol)
Add the sugar, soy, sherry and stock, stir in the cornflour mixture and simmer for 1 minute to thicken. Return the cashews to the wok, and season to taste with the sesame oil. Transfer to a serving dish and serve.
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