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Vegie rich Stirfry with Vermicelli




Source of Recipe


myself






Recipe Introduction


serves 3-4. Can be varied as required. Took me less than 30 minutes to make it after work





List of Ingredients



• 3/4 -1 cup cashews
  
• 2 tbsp oil (canola or olive will do)
  
• 1 tsp sesame oil
  
• 1 clove garlic, finelly chopped
  
• small piece ginger, peeled and finely chopped
  
• 8 button mushroom (largish ones), sliced
  
• 1 bunch bok choy (about 3), sliced lengthways
  
• 3 stalks spinach, sliced
  
• 1/2 pack coleslaw (the prepacked one but with no dressing)
  
• 1/4 red capsicum, sliced
  
• 2 spring onions, sliced
  
• 1 small cake vermecelli
  
• 4 tbs soy sauce
  
• 2 tbs rice vinegar
  
• a good sprinkle of paprika or Portugese spice
  
• 1 stalk celery, sliced
  
• 1/3 cup water
  






Instructions



1. Heat pan and dryroast the cashews (ie no oil) until warm. Set aside.
   
2. Add oils and warm. Add in celery, mushroom, garlic and ginger and toss on high until starting to cook. Add capsicum and sprink onion and stir about 30 seconds
   
3. Add coleslaw, spinach and bok choy and stirfry about 5 minutes. Add a splash of water when mix looks dry to help it wilt.
   
4. Meanwhile boil kettle and pour boiling water over vermicelli in a heatproof bowl. Leave 1 minute then drain.
   
5. To wok add soy sauce and vinegar as well as spices. Throw in vermicelli and mix very very well (reducing heat if you feel it needs it.
   
6. Toss cashews back through and serve
   






Final Comments


Beansprouts, corn, whatever can be used as well or instead