CASHEW STIR FRY RECIPES

VEGETARIAN STIR-FRY RECIPES | BBC GOOD FOOD

Vegetarian stir-fry recipes | BBC Good Food image

Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

Thai Beef Stir-Fry Recipe: How to Make It - Taste of Home image

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 6 servings.

Number Of Ingredients 17

Ingredients

1/2 cup packed brown sugar
2 tablespoons cornstarch
2 cups beef broth
1/3 cup reduced-sodium soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground ginger
1/4 teaspoon hot pepper sauce
2 pounds boneless beef sirloin steak, cut into thin strips
6 tablespoons olive oil, divided
4 cups fresh broccoli florets
2 cups fresh cauliflowerets
1-1/2 cups julienned carrots
2 cups sliced fresh mushrooms
1/4 cup peanut butter
Hot cooked spaghetti
1/2 cup chopped peanuts

Steps:

In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.

Nutrition Facts : Calories 586 calories, FatContent 32g fat (6g saturated fat), CholesterolContent 61mg cholesterol, SodiumContent 974mg sodium, CarbohydrateContent 35g carbohydrate (22g sugars, FiberContent 5g fiber), ProteinContent 42g protein.

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CASHEW CHICKEN RECIPE: HOW TO MAKE IT - TASTE OF HOME

We love eating ethnic foods, especially Asian dishes. This chicken stir-fry is my family's favorite! The cashews add crunch and a sweet, nutty flavor, and the tasty sauce adds richness to garden-fresh carrots and broccoli. —Ena Quiggle, Goodhue, Minnesota
From tasteofhome.com
Reviews 4.6
Total Time 25 minutes
Category Dinner
Calories 454 calories per serving

In a small bowl, combine the vinegar, sherry, sesame oil and garlic powder. Pour half into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Discard marinade from chicken. In a wok or large skillet, stir-fry chicken in canola oil for 2-3 minutes or until no longer pink. With a slotted spoon, remove chicken and set aside. , In the same skillet, stir-fry broccoli and carrots for 3 minutes or until crisp-tender. Combine the cornstarch, soy sauce, hoisin sauce, ginger and reserved marinade until smooth; gradually stir into vegetables. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cashews and chicken; heat through. Serve with rice.

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TOFU STIR FRY RECIPE | JAMIE OLIVER VEGETARIAN RECIPES

A brilliantly simple, flavour-packed supper for two – get stuck in to this tasty stir-fry!
From jamieoliver.com
Total Time 25 minutes
Cuisine https://schema.org/VegetarianDiet, https://schema.org/LowLactoseDiet
Calories 399 calories per serving

1. Place a frying pan or wok over a high heat. Add the cashew nuts, then 30 seconds later add the sesame seeds. Toss for a further 30 seconds until golden, then tip into a bowl.
2. Cut the tofu into cubes, then place in a bowl and dust with the cornflour and a pinch of sea salt and black pepper.
3. Add a good lug of oil to the pan or wok and place back over a medium-high heat.
4. Fry the tofu until golden and crisp, then scoop it out of the pan with a slotted spoon and set aside on a plate lined with kitchen paper. While it’s still warm, drizzle with honey and scatter over the nuts and seeds.
5. Peel and slice the garlic and ginger, then trim and slice the spring onions on an angle. Slice the chillies (if using), cut the broccoli into florets, then slice the pepper. Halve the sweetcorn lengthways.
6. Return the pan to a medium heat and add the garlic, ginger, spring onions and chillies (if using). Stir-fry for 30 seconds, or until the garlic turns golden.
7. Add your vegetables and stir-fry for a further 4 minutes. Squeeze in the juice from half the lime and add a splash of soy sauce.
8. Tip the vegetables into bowls, top with the crispy tofu and serve with the remaining lime wedges and some chilli sauce, if you like extra heat.

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BEEF STIR-FRY RECIPES | BBC GOOD FOOD

Rustle up one of our speedy beef stir-fries for a lighter alternative to a takeaway. Choose from Chinese-style beef in black bean sauce, stir-fry chilli beef and much more.
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VEGETARIAN STIR-FRY RECIPES | BBC GOOD FOOD

Whip up a meat-free feast in no time with delicious veggie stir-fries packed with wholesome ingredients and vibrant Asian flavours to excite the senses.
From bbcgoodfood.com

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THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

A distinctive peanut sauce complements this colorful combination of tender sirloin strips, cauliflower, carrots, broccoli and mushrooms. I like to dish it up over spaghetti, but you could use fried noodles instead. —Janice Fehr, Austin, Manitoba
From tasteofhome.com
Reviews 4.9
Total Time 40 minutes
Category Dinner
Cuisine Asia, Thai
Calories 586 calories per serving

In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.

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CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING

I used green peppers only for this stir-fry. Try to use a mix of hot and sweet peppers, and feel free to use red, yellow or orange ones if you want to introduce some color. The chicken is “velveted” before stir-frying; a good name for this technique as the texture of the chicken remains velvety and moist after stir-frying.

From cooking.nytimes.com
Reviews 5
Total Time 15 minutes
Cuisine asian
Calories 305 per serving

Heat a 14-inch flat-bottomed wok or 12-inch steel skillet over high heat until a drop of water evaporates within a second or two when added to the pan. Add the remaining oil by pouring it down the sides of the pan and swirling the pan, then add the garlic, ginger and chile and stir-fry for no more than 10 seconds. Add the peppers and stir-fry for 1 minute. Add the chicken, cashews and hoisin sauce mixture and salt to taste. Stir-fry for 1 to 2 minutes, until the chicken is cooked through, and serve with grains or noodles.

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THAI BEEF STIR-FRY RECIPE: HOW TO MAKE IT - TASTE OF HOME

In a small bowl, combine the first 8 ingredients until smooth; set aside. In a large cast-iron skillet or wok, stir-fry beef in 3 tablespoons oil until meat is no longer pink. Remove and keep warm., In the same skillet, stir-fry broccoli, cauliflower and carrots in remaining oil for 5 minutes. Add mushrooms; stir-fry until the vegetables are crisp-tender, 3-5 minutes., Stir broth mixture and add to the pan. Bring to a boil; cook and stir until thickened, about 2 minutes. Reduce heat; add beef and peanut butter. Cook and stir over medium heat until peanut butter is blended. Serve with spaghetti. Sprinkle with peanuts.

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CHICKEN STIR-FRY WITH MIXED PEPPERS RECIPE - NYT COOKING

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