My “Vegetable Stir-fry with Cashews” is a favorite quick dinner with lots of crunch and color. You’ll love the angel hair pasta with the vegetables!
Buy your ingredients at your favorite Farmers Market!Â
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Angel hair cooks in 2 minutes, and tossed with a bit of pesto, marinara, or roasted tomatoes always produces a tasty, quick dinner. But, why confine it to Italian cuisine? Asian cooking uses plenty of similar noodles. There’s just enough sauciness to keep the pasta from sticking together and plenty of crunch and texture to keep the stir-fry interesting.
All cooking, of course, works best if you exercise “mise en place.” But, with this recipe, it’s essential. Your prep time will exceed your cooking time; be ready to plate and eat!
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Looking for something to serve with your Stir-fry? Try these recipes:
Spring Rolls with Three Dipping Sauces
Step by Step Instructions
Vegetable Stir-fry with Cashews
Ingredients
- 10 ounces angel hair pasta
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- 1/2 cup vegetable stock
- 3 tablespoons hoisin sauce
- 3 tablespoons oyster sauce
- 2 tablespoons tamari
- 1 teaspoon cornstarch
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- 1 tablespoon canola oil
- 12 ounces broccoli florets
- 1 yellow onion cut in wedges
- 1 teaspoon grated gingerroot
- 1 red bell pepper stemmed, seeded, and cut into strips
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- 1 zucchini halved lengthwise and sliced
- 1 cup snow peas
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- 1/2 cup chopped raw cashews
Instructions
- Whisk the vegetarian stock, hoisin, tamari, and cornstarch together in a small bowl and set aside. Bring a large pot of water to a boil. When the water boils, cook the angel hair. Continue with the stir-fry while the water heats.
- Heat the oil in a wok or large skillet. Add the broccoli, onions, ginger, and red pepper. Cover and cook for 2 minutes.
- Add the zucchini, snow peas, and veggie stock mixture; cook over medium-high heat, often stirring, until vegetables are crisp-tender and the liquid is mostly gone, 5-6 minutes. Serve the stir-fry over the angel hair immediately.
Nutrition
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