Sichuan TVP, Broccolini, Cashew Stir Fry

We have recently gotten a cast iron wok and are so pleased to be enjoying light, freshly cooked meals using the wok. This is a recipe we made last week.

Serving Size: 4

Ingredients:

• 1 tablespoon peanut oil
• 16 ounces (about 16 pieces) TVP medallions, reconstituted
• 2 cloves garlic, minced
• 2 red onion, sliced
• 1 teaspoon red chili flakes
• 10-12 ounces broccolini, cut in bite sized pieces
• 1 cup unsalted cashews, toasted
• 1 teaspoon sesame seeds, as garnish

for the sauce:

• 1 tablespoon soy sauce
• 1 tablespoon red wine vinegar
• 1 tablespoon rice wine vinegar
• 1 tablespoon vegetable stock
• 1 tablespoon mirin
• 2 teaspoons cornstarch

Directions:

1. Mix the sauce ingredients in a small bowl.
2. Prepare the vegetables. (Slice the onions, mince the garlic, cut the broccolini.
3. Reconstitute the TVP medallions
4. Toast the cashews in a dry frying pan.
5. Heat the wok and add 1 tablespoon peanut oil.
6. Place the TVP medallions in the wok and allow to brown.
7. Push the medallions to the side and add the onion slices.
8. Add the broccolini pieces and mix well.
9. Add a bit of the sauce as needed.
10. Add the minced garlic pieces.
11. If needed add a bit of water.
12. Sprinkle with the red chili flakes
13. Add the cashew nuts and the rest of the sauce.
14. Remove from the heat.
15. Serve the meal garnished with a bit of chili pepper flakes and sesame seeds

Notes:

You can serve it on rice or Asian pasta.

Related Posts:

• White Asparagus with Cashew Sauce
• Broccoli and Sweet Potato Stir-Fry
• Stir-fry Vegan Chickun, Broccoli and Red Pepper

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