So, we’ve decided for 30 days to try a vegan diet. So far, it’s day 5 and we’ve had our ups and downs. This recipe was DEFINITELY an up!! The sauce was amazing (honestly the best homemade stir-fry sauce I have ever had) and I’ll even admit that the leftovers were awesome (and I do NOT do leftovers!). Check it out and perhaps make it for a meat-free meal next week – you won’t be disappointed!
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Asparagus-Cashew Stir Fry
3 cups asparagus, chopped
1 bell pepper, coarsely chopped
4 scallions, chopped
4 cups rice, cooked
2 tbsp Cold Water + 2 tbsp Rice Flour
1 cup Vegetable Stock (Note: This could just be water but the veggie stock adds some good flavors)
1Tbsp Seasame Oil
1 tsp Red Pepper Flakes
1 tsp Ginger, minced
2 tbsp Soy Sauce (Note: Here we used gluten-free, low sodium Soy Sauce)
1 tsp Garlic, minced
½ tsp Cayenne Powder
Whisk together flour and cold water. Set aside. Heat some oil in wok and once warm, add all veggies and heat, stirring constantly until tender. Whisk in remaining sauce ingredients to the water/flour mixture. Pour over veggies in wok. Heat for 2-3 minutes on low to medium heat until sauce is thickened. Cover, let stand while it thickens. (Note: If too thick, add stock. Too thin, more flour).
Serve over rice. Voila!
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