Stir Fry Vegetables with Szechuan Sauce served with Pineapple & Spring Onion Rice, Pickled Red Cabbage and Toasted Cashew Nuts

Stir Fry Vegetables with Szechuan Sauce served with Pineapple & Spring Onion Rice, Pickled Red Cabbage and Toasted Cashew Nuts

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I’ve been thinking about making some other stir fry sauces that differs from sweet and sour and the vegetable Szechuan is on my list of “things to order” if I’m eating out, so I thought I’d give it a bash and make my own version. Again, as always, made far too much, but as luck would have it, it tastes just as delicious cold for lunch the next again day, so just cover any left overs, pop it in the fridge and you can look forward to enjoying it once again the day after. We’ve just had our comedy Friday night, we’re on to the 2nd series of Parks & Recreations which I’m loving just now, we also watch Louis C.K on his own show which strangely, I seem to like a bit more now I’ve seen him in P&R… and then there’s Cougar Town… I shed a tear tonight, I know you probably shouldn’t as it’s Cougar Town but I just did SPOILER ALERT for anyone who hasn’t seen it STOP reading here… it was the episode that Grayson proposes to Jules. On a cleaning mission tomorrow to get the guest room set up and the house presentable for our visitor on Sunday… looking forward to some more holiday time!! Prepare the rice first of all, in a medium sauce pan add the rice to 2 cups of vegan stock, bring to the boil, then reduce heat to low, cover and cook for 12 – 15 minutes, when it’s ready add the pineapple and chopped spring onions and fold through. Prepare the sauce – In a large saute pan (or wok), heat 2 tbsp water and add the onion, garlic, ginger & chili and cook for 5 minutes before adding all the remaining ingredients in and mixing thoroughly together, cook for 10 minutes and transfer to a large bowl for later use.

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