A quick and healthy vegetarian meal
1 tbsp (15ml) soy sauce
1 tbsp (15ml) dry sherry (optional)
½ cup (125ml) vegetable stock
½ cup (30g) raw cashew nuts
1 tsp (5ml) peanut oil
3 garlic cloves, crushed
1 tbsp (15ml) fresh grated ginger
4 cups broccoli florets (approx 280g)
½ red and ½ yellow pepper, sliced
4 spring onions, sliced on the diagonal
sprouts to garnish
Whisk together the soy sauce, sherry and stock.
Toast the cashews in a dry pan over a low heat and set aside.
Heat a non-stick pan or wok over a moderately high heat and add the peanut oil. Add the garlic and ginger and stir-fry for about 30 seconds. Add the broccoli and cook for two minutes then add the red and yellow peppers. Pour in the flavored chicken stock, reduce the heat and cover the pan.
Steam the vegetables for about three minutes until the broccoli is just tender.
Add the spring onions and stir-fry for a minute. Toss in the cashew nuts, garnish with the sprouts and serve with noodles.
The slight heat of the ginger will allow a fruity white wine to shine. You could look to match the green flavours of the broccoli in the stir-fry and here Sauvignon Blanc will work well while the cashnew nuts will complement a wine with some oak on it so think Bordeaux-style white.