Nutty Vegetable Stir-fry

March, 2020

This quick and easy stir-fry delivers on flavour and has so manycrunchy vegetables that when paired with rice is texturally satisfying. Feel free to swap out different veggies for what you have on hand.

½ tbsp. sesame oil

1 tbsp. of fresh ginger, grated or finely chopped

1 tbsp. hoisin sauce

½ tbsp. rice vinegar

⅛ tsp. dried chili flakes

1 tbsp. soy sauce

½ c. snow peas, ends removed

1 bunch of asparagus, heads removed and stems cut into 3 pieces

½ c. very thinly sliced carrot medallions, mandolin works best

½ c. cashews, toasted and coarsely chopped

1 tbsp. sesame seeds, toasted

1 tbsp. cilantro, chopped

Heat a large frying pan over medium to slightly over medium heat, add in the sesame oil and heat until shimmery.

While the oil is heating, in a small bowl whisk together the hoisin, rice vinegar, chili flakes and soy sauce. Next add in the ginger and stir for a minute. Add in the asparagus, carrots and snow peas and stir for 2-4 minutes. Stir in the hoisin mixture and continue cooking for another 3 minutes.

Serve warm with brown rice, chopped cashews, sesame seeds and fresh cilantro.