Vegan Cashew "Chicken" Stir Fry
OtherVegan1500 min
Like cashew chicken? Need an Asian-inspired stir fry recipe with a bit of crunch? Try this vegetarian and vegan stir fry with bamboo shoots, celery, and cashews along with tofu and plenty of vegetables. If you've never used bamboo shoots in a vegetable stir fry, you're in for a surprise. If you find them a bit woody and too hard to chew, slice them lengthwise; they're too fat coming directly from the can. Don't be afraid to try them, though. While they are a traditional Chinese ingredient, they have a much milder taste compared to other Chinese ingredients that Westerners may or may not like, such as hoisin sauce and wood ear mushrooms.
Ingredients
- 2 tablespoons peanut oil (or vegetable oil)
- 2-3 cloves garlic (minced)
- 1 teaspoon fresh ginger (minced)
- 8 ounces firm (or extra-firm) tofu​ (well pressed)
- 3/4 cup mushrooms (sliced)
- 1 (4-ounce) can bamboo shoots (drained and preferably sliced thin)
- 2 stalks celery (sliced)
- 1 red (or green) bell pepper (chopped)
- 1/3 cup vegetable broth (or water)
- 2 tablespoons soy sauce
- 1 tablespoon cornstarch (mixed with 3 tablespoons water)
- 1/2 cup cashews
- Optional: 3 green onions (chopped)
Directions
- In a large skillet or wok, heat the oil and add garlic and ginger for just a minute or two, then add the tofu, carefully stirring to mix up the ginger and garlic. Heat for 3 to 4 minutes, until tofu is lightly golden.
- Add the red bell pepper and celery and heat, stirring, for about a minute, then add the mushrooms and bamboo shoots.
- Add the vegetable broth or water and soy sauce and allow to simmer for another minute or two, until vegetables are tender but not yet done.
- Stir in water-cornstarch mixture, heat until thickened and vegetables are done cooking; then stir in cashews and green onions. Combine well.
- Serve this vegetable stir fry immediately with steamed rice, cooked noodles, or your favorite whole grain.
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