Sweet 'n' Sticky Stir Fry

0:15 m

Sweet. Sticky. Crunchy. This stir fry is everything you want, and more for a delicious veggie dinner! We also think this plant based dish is a great choice if you're on a date and looking to impress.. because we know this will go down a treat! This is a one of the best BOSH dishes for sure!

Start cooking ➞




For the vegetables

<item-todo-done>2 tbsp groundnut oil<item-todo-done><item-todo-done>240g Shiitake mushrooms - cut into thick slices<item-todo-done><item-todo-done>120g baby corn - cut into halves, long ways<item-todo-done><item-todo-done>120g sprouting broccoli - cut into long slices<item-todo-done><item-todo-done>1 red bell pepper - thinly sliced<item-todo-done><item-todo-done>60g cashews<item-todo-done><item-todo-done>1 red onion<item-todo-done>

For the sweet 'n' sticky sauce

<item-todo-done>2 tbsp toasted sesame oil<item-todo-done><item-todo-done>4 tbsp brown sugar<item-todo-done><item-todo-done>4 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 tsp cornstarch<item-todo-done><item-todo-done>2 tsp Sriracha to taste<item-todo-done><item-todo-done>4 garlic cloves minced<item-todo-done><item-todo-done> 2 inches of fresh ginger grated<item-todo-done><item-todo-done>240ml soy sauce<item-todo-done>

To serve

<item-todo-done>250g basmati rice<item-todo-done>

To garnish

<item-todo-done>3 spring onions sliced<item-todo-done><item-todo-done> sesame seeds<item-todo-done>

Before you start

Wok | Mixing Bowl

To start

  •  Pour the ground nut oil into a wok and warm it up (make sure it's nice and hot)
  • Throw the cashews and the red onion into the wok and stir them round until the aromas of the onions have been released
  • Add the mushrooms to the wok and cook them for 3-4 minutes so the cooking process is underway and they've begun to sweat
  • Add the rest of the vegetables to the wok and stir them round so they start to cook
  • Take a large mixing bowl and transfer the vegetables from the wok

Cooking the spices

  • Pour the sesame oil into the wok, add the garlic and ginger and cook them until the aromas have been released and they're bubbling in the oil
  • Add the brown sugar to the wok and stir it around until it’s caramelised
  • Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly
  • Add the Sriracha and stir it into the sauce
  • Pour the vegetables into the wok and stir them round so they're well covered in the sauce, warmed through but still al dente

To serve

  • Serve the sticky icky vegetables over basmati rice
  • Garnish with scallions and sesame seeds. BOSH!
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