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.
- 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 tbsp water
- 1/2 cup cashews
- 3 green onions, chopped (optional)
- 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 3-4 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, just to combine well.
- Serve this vegetable stir-fry immediately with steamed rice, cooked noodles, or your favorite whole grain.
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.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||4 g|