STREAMING NOW: Carnivorous

Mushroom Cauliflower and Cashew Stir-Fry

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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."”
READY IN:
15mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: