Ginger, Cashewnut and Vegetables

Recipe by
Total Time:
15 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Microwave Recipe
Difficulty: Easy

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Ingredients

  • 200 gms. mushrooms
  • 30 ml. soya sauce
  • 1 red pepper, cut into strips
  • 2 tsp. soft brown sugar
  • 30 gms. cashewnuts
  • pinch of cayenne pepper
  • 2 cm piece ginger, peeled and cut into fine strips
  • Salt and pepper to taste
  • 2 tbsp. vegetable oil

How to Make Ginger, Cashewnut and Vegetables

  • Put the oil, cayenne pepper and cashewnuts in a bowl.
  • Microwave on high for 3-4 minutes stirring every minute.
  • The mixture should be brown.
  • Remove the cashewnuts and leave on kitchen paper to drain.
  • Add the remaining ingredients and cook on high power for 3-4 minutes, or until the vegetables are soft. Season with pepper.
  • You shouldn’t require extra salt due to the soya sauce but add if you feel it needs it.
  • Sprinkle with the cashews and serve as an accompaniment.

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