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Hoisin Veggie Stir Fry


-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 
-1 cup cashews 
-1 6 to 8 oz can bamboo shoots
-1 6 to 8 oz can water chestnuts
-1 to 2 Tbsp minced garlic
-3 Tbsp water
-1 lb Linguini or Spaghetti



-2/3 cup Hoisin sauce

-3 Tbsp Soy Sauce

-3 Tbsp Chinese Rice Wine 

-sirache or red pepper flakes at your discretion




-Cook pasta to package directions


-Chop veggies, 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 mins.


-Uncover, add veggies/ginger/cashews 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.
-Pasta should be done by now. Put cooked pasta in a large bowl. Add the veggies. Give the sauce a stir and pour it on top. Toss and coat.
Tags: Hoisin sauce, episode 3, cheap recipe, easy recipe, stir fry, Asian recipe, vegetarian recipe,


Copyright 2010