This Sweet and Hot Chicken-less cashew stir-fry is perfect for nights when you're craving take-out! It's super flavorful, with the perfect balance of spice and sweetness. Serve it over rice or noodles for a filling and delicious dinner.
Sweet and Hot Chicken-less Cashew Stir-Fry [Vegan]
Serves
4
Ingredients
- 1 tablespoon Vegetable Oil
- 3/4 cup Onions, cut into strips
- 1 Clove Garlic, sliced thin
- 1 Large Carrot, chopped (2/3 cup)
- 2 Large ribs of Celery, chopped (1 cup)
- 1/8 teaspoon ground Ginger
- 2-3 grinds Black Pepper
- 1/2 teaspoon ground Indian Red Chili or use Cayenne
- 1-1/2 cup Vegetable Stock
- 1 tablespoon + 1/2 teaspoon Low Sodium Soy Sauce
- 1 teaspoon Cornstarch
- 1 teaspoon liquid sweetener
- 1 package vegan Chicken-less Strips
- 1 cup raw Cashews
- Salt to taste (optional)
- Cooked rice (such as Basmati)
Preparation
- Heat oil in a deep skillet over medium heat and add onions. Sauté 2 minutes. Add garlic and sauté 1 minute.
- Add carrots and celery and cook another 3-5 minutes. Sprinkle with ginger, pepper and chili and stir to coat.
- Prepare sauce by mixing together stock, soy sauce and cornstarch. Add to the pan, stirring, and then add honey.
- Add chicken-less strips to the pan and cook through, about 3 minutes. Add cashews for another 2 minutes.
- Serve over warm rice and garnish with the greens of the carrot tops, or parsley.
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