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Mix Vegetables With Soy & Cashew Nuts

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Ingredients
  Vegetable oil 2 Tablespoon
  Chopped garlic 1 Tablespoon
  Broccoli florets 1 Cup (16 tbs), blanched
  Bok choy 1⁄2 Cup (8 tbs)
  Carrots 1⁄4 Cup (4 tbs), sliced
  Button mushrooms 1⁄2 Cup (8 tbs), halved
  Spinach leaves 1 Bunch (100 gm)
  Asparagus sprig 4 Medium, cut into 1-inch pieces
  All in one sauce 4 Tablespoon (Ching's Secret All in one sauce used)
  Soy sauce 1 Teaspoon
  Salt To Taste
  White pepper 1⁄2 Teaspoon
  Roasted cashew nuts/Roasted peanuts 2 Tablespoon
Directions

GETTING READY
1. Thoroughly wash all the vegetables, drain and keep aside.
2. In a heavy bottom pan, boil water. Blanch broccoli, asparagus and mushrooms in the boiling water one by one and rinse them in cold water, drain and keep aside.

MAKING
3. Heat up a frying pan with oil, add garlic and sauté for about half a minute until golden brown.
4. Add the broccoli florets, bok choy, carrots, mushrooms, spinach and asparagus. Stir fry to coat all the vegetables with garlic.
5. Add the all-in-one sauce, soy sauce, stirring continuously.
6. Add salt and white pepper, mix well. Cook on medium heat while stirring until all the vegetables get coated with the sauce.
7. Finally garnish with roasted cashew nuts and remove from the heat.

SERVING
8. Serve hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
2
Stir fried vegetables sound good? Chef Vikas shows you a great way to prepare this! Well-flavored with loads of garlic, this dish is simple and quick. Watch and learn.

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