1 pack extra firm tofu or 250g chicken strips
¼ cup roasted cashews
2 tbsp cooking oil
1 tbsp ginger/garlic paste
1 tsp sesame oil
1 tbsp soy sauce
1 tbsp hoisin sauce
1 tbsp oyster sauce
Dash of vinegar
1 tsp natural honey
1 tsp chilli paste
Freshly Veggies of choice (asparagus, red and green bell peppers, tender stem broccoli, baby spinach, carrots, courgettes, red onion)
Cut tofu / chicken in desired sizes cubes and marinate 1 hour prior to cooking with ginger/garlic paste, sesame oil, soy sauce, hoisin sauce, oyster sauce, vinegar, honey, sriracha (or any other chilli paste), salt, and pepper. Cover and set aside at room temperature.
Slice and cut desired Freshly veggies (this recipe used asparagus, red and green bell peppers, tender stem broccoli, baby spinach, carrots, courgettes, red onion). Option to use any other medley of Freshly vegetables.
Heat a wok with about 2 tbsp sesame oil. Fry cashew nuts until lightly brown and remove for later. Add chicken to pan and shortly afterwards the medley of veggies to the pan with a sprinkle of water. Close with a lid and let cook until slightly tender. Optional to add more soy sauce, hoisin and oyster sauces to the stir fry to achieve desired taste. Add salt/pepper. Let simmer for a few more minutes. Add dissolved corn starch.
Serve over steamed rice and finish with sesame seeds, chilli flakes and spring onions.
SHOP INGREDIENTS NOW
DRIED FRUIT, NUTS & SEEDS