Oct 16th
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
-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
Sauce
-2/3 cup Hoisin sauce
-3 Tbsp Soy Sauce
-3 Tbsp Chinese Rice Wine
-sirache or red pepper flakes at your discretion
PROCEDURE
-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.
Enjoy!
Tags: Hoisin sauce, episode 3, cheap recipe, easy recipe, stir fry, Asian recipe, vegetarian recipe,
