A crisp, Asian-style stir-fry with chickpeas, toasted cashews and plenty of crunchy vegetables.
The sauce for my vegetarian stir-fry is made with hoisin and soy sauce – a lovely balance of salty and sweet, with a good punch of garlic and ginger.
I’ve used a mix of vegetables in this vegetarian stir-fry – peppers, broccoli, courgette and mushrooms. You can also use carrots, cauliflower, sugar snap peas, baby corn and the like – whatever you prefer.
Serve your vegetarian stir-fry with cooked rice or noodles – or alongside a piece of pan-fried chicken, beef or pork tenderloin. An easy, healthy lunch or dinner.
Vegetarian stir-fry with chickpeas
Recipe for a vegetarian stir-fry with chickpeas and vegetables.
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Ingredients
Vegetarian stir-fry
- 1 head of broccoli
- 1 courgette
- 2 peppers, sliced
- 250 g mushrooms, sliced
- 2-3 red onions, cut into wedges
- 1 tin chickpeas, drained
- 100 g unsalted cashew nuts
- 3 tbsp oil
Stir-fry sauce
- 50 ml hoisin sauce
- 50 ml soy sauce
- 2 cloves garlic, grated or crushed
- 1 tbsp grated fresh ginger, about a 4 cm piece
- 1 tsp sesame oil
- 1 tsp cornflour
To serve
- Sliced spring onions
- Sliced chilli
- Sesame seeds
- Lime wedges
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Method
- Pour boiling water over the broccoli, then rinse it in plenty of cold water so it cools completely. This keeps its bright green colour.Cut it into small florets and leave them to dry thoroughly on a tea towel.*You can do this earlier in the day or the day before; the boiling water also flushes out any hidden grit.
- Halve the courgette lengthways and cut it into slices. If the "seedy core" is very large, you can scrape it out with a spoon before slicing the courgette.
- Mix the ingredients for the stir-fry sauce and set it aside.
- Heat the oil in a frying pan and toast the cashews over a medium heat until golden on both sides. Set them aside on a piece of kitchen paper.
- In the same pan, fry the mushrooms for a couple of minutes over a high heat – add a little more oil if needed.
- Then add the broccoli, peppers, red onion and courgette and stir-fry for a further 3-4 minutes, still over a high heat.
- Add the drained chickpeas and the toasted cashews, and pour over the stir-fry sauce. Heat through for another couple of minutes, then take the pan off the heat.*The vegetables should still have plenty of bite.
- Top your stir-fry with sesame seeds, spring onions and chilli, and serve with lime wedges on the side.You can serve this vegetarian stir-fry with rice or noodles – or alongside a piece of pan-fried chicken, beef or pork tenderloin, or a piece of baked or pan-fried salmon.
Nutrition
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Bare lækkert…selv min kød spisende mand fandt den super!
Der er jeg simpelthen så glad for at høre, tusind tak altså 🙂
Dbh Dianna
Uhm vældig lækkert og hurtig at lave..
En sikker vinder..
Hej Tina
Eeej hvor dejligt altså, tak fordi du skriver det 🙂
Warm wishes, Dianna