A delicious vegetarian cashew nut stir fry, with cashews nuts sauted with chilli, garlic, cucumber, carrots, spring onions and bell peppers, coated in a black bean sauce with white wine and soy sauce. The stir-fry is served on a bed of noodles
Cut the carrots bell peppers and cucumber into batons, sliced the celery and spring onions. Add the crushed garlic, chopped chillies and cashew nuts to the wok and fry, add the other recipes and quickly stir fry. Mix the black bean sauce with the white wine and soy sauce and add to the stir fry cook for a few minutes and serve. This recipe is also suitable for vegans if you have a vegan friendly black bean sauce available.
The combination of cashew nuts with carrot, cucumber, spring onions and bell peppers which in our opinion are some of the best vegetables for a stir fry, makes this a flavour filled evening meal. The star of the dish is the veggie stir fry sauce which is a mixture of shop bought bean sauce, white wine and soy sauce.
This veggie stir fry recipe is the ideal quick and easy dinner idea, it makes the perfect meal all year round. The stir-fry can be served on its own or on a bed of freshly cooked noodles