Mushroom Cauliflower and Cashew Stir-Fry

"This super quick, delicious, hearty vegan meal originated with the Hakka Chinese, an small ethnic group of Chinese living in Calcutta and Malaysia. It was published in Copeland Marks' fascinating book, "Indian and Chinese Cooking from the Himalayan Rim.""
 
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Ready In:
15mins
Ingredients:
10
Serves:
4-6
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ingredients

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directions

  • Heat the oil in a wok over medium-high heat and stir-fry the carrots for 1 minute. Add the pepper and cauliflower and cook for 1 minute longer. Add the mushrooms and cook for another minute.
  • Salt the mixture and stir-fry for another minute. Combine the sugar, soy sauce and water and pour into the pan. Mix well and let cook for a minute. Add the cashews and mix well. Cook until the liquid begins to form a slightly thickened glaze, about another minute. Serve with rice.

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RECIPE SUBMITTED BY

Food writer, recipe editor, gear tester, restaurant reviewer in the US. Author, "Southern Cooking for Company" (HarperCollins 2015); :The All-New Square-Foot Gardening Cookbook"; "Seductive Tables for Two," and many other books, usually for other people, companies and groups. You probably have one of my books on your shelf. I love to talk about food.
 
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