Ingredients
- 2 tbs salt reduced soy sauce
- 1 tbs hoisin sauce
- 1 tbs rice wine vinegar
- 1 tsp sesame oil
- 1 cup unsalted cashews
- 1 tbs peanut oil
- 1 medium brown onion, sliced
- 2 cloves garlic, finely diced
- 1 inch piece of ginger, peeled and finely grated
- 1 pack Vegie Delights™ Thick BBQ Sausages, cut on the angle into slices
- 2 stalks celery, sliced
- 1 1/2 cups (140g) button mushrooms, sliced
- 1 red capsicum, cut into thin strips
- 1 1/2 cups broccoli florets
- 125g fresh or canned baby corn, halved
- 2 green onions, finely sliced to garnish
- Cooked brown or white rice to serve
Method
Step 1
Have all your stir fry ingredients cut and ready to cook.Step 2
Mix the soy and hoisin sauces, vinegar, and sesame oil in a small bowl. Heat a large fry pan or wok over high heat. Toast the cashews in the pan for a few minutes. Set aside.Step 3
Add the peanut oil to pan and fry onions, garlic and ginger for a few minutes so that the onion starts to soften and become translucent.Step 4
Add the sausage pieces and cook for a few minutes, tossing to move the pieces around. Add the celery and remaining vegetables, tossing as they cook. Pour over the prepared sauce.Step 5
Continue to stir and toss the pan for 4-5 minutes so that nothing burns on the bottom as the vegetables cook. The vegetables should still have a nice bite to them.Step 6
Top the stir-fry with the toasted cashew nuts and sliced green onions and serve over rice.