Sweet-and-sour vegetables with cashews

Sweet-and-sour vegetables with cashews

SERVES 4–6 V D C Q
1 tbsp peanut oil
1 tsp chili oil
2 onions, sliced
2 carrots, peeled and thinly sliced
2 zucchini, thinly sliced
4 oz/115 g broccoli, cut into florets
4 oz/115 g button mushrooms, sliced
4 oz/115 g small bok choy, halved
1 rounded tbsp light brown sugar
2 tbsp light soy sauce
1 tbsp rice vinegar
heaping ⅓ cup toasted cashews

Method

1. Heat both oils in a large skillet. Add the onions and stir-fry over medium heat for 1–2 minutes, or until they start to soften.

2. Add the carrots, zucchini, and broccoli and stir-fry for an additional 2–3 minutes. Add the mushrooms, bok choy, sugar, soy sauce, and vinegar and stir-fry for 1–2 minutes.

3. Sprinkle the toasted cashews over the stir-fry and serve immediately.