Courgette and Mushroom Stir Fry

Quick, easy, light and healthy, this courgette and mushroom stir fry recipe with cashew nuts makes a brilliant easy midweek meal. Just serve with noodles or rice!

Course Main Course, Side Dish

Cuisine Chinese

Prep Time 10

Cook Time 5

Total Time 15

Servings

Calories 258kcal

Author Corina Blum

Ingredients

2 tablespoon cashew nuts
1 tablespoon oil
1 courgette (zuchini) cut into strips or slices
7 mushrooms sliced
1 onion cut into slices
1 chilli pepper thinly sliced
1 tsbp ginger grated
1 clove garlic finely sliced
1-2 tablespoon soy sauce
1 tablespoon rice wine vinegar
100 ml vegetable stock
1 teaspoon cornflour dissolved in 1 tablespoon cold water
1 tablespoon sesame oil optional

Metric - US Customary

Instructions

In a dry frying pan toast the cashew nuts until they begin to brown. Set aside.
Heat a little oil in a wok. Add all the vegetables and stir fry for 2 minutes. Add the soy sauce, rice wine vinegar and stock. Bring up to the boil and then stir in the cornflour too. Let it bubble and thicken for about a minute.
Stir in the cashew nuts and serve with rice or noodles. Drizzle a little sesame oil over the top (optional)

Video

Notes

Nutritional information is approximate and a guideline only.

Nutrition

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