Cashew Cauliflower Stir-fry

Stir-fry's have to be one of the best ways to make an easy and delicious meal at the same time. I mean, its basically vegetables, a meat (although its an optional ingredient), and a sauce. Of course you can always mix up the ingredients however you want. Sauces can be sweet, sour, spicy or hot. You can use chicken, beef, pork or seafood. And the unlimited amounts of vegetables can completely change the makeup of any stir fry.

This one was worth writing about simply because of its unique flavours and ingredients. Cauliflower isn't an ingredient that I normally use, but I came across a recipe that just appealed to me. And who doesn't love cashews?

Now this recipe was made specifically for cooking in a wok, which I currently lack. But its something that I look to add to my cooking collection eventually. I just used a normal frying pan, but it doesn't really have the same amount of awesomeness.

This recipe comes from the cookbook The BIG Book of Wok and Stir-fry. What better place to find some good stirfry recipes? I also thought about adding green beans or bean sprouts and mushrooms, so next time i'll have to give those an add!


Cashew Cauliflower Stir-Fry

Vegetable Oil - 1 tbsp
Onion - 1, cut into thin long strips
Garlic - 2 Cloves
Curry Paste (green or red) -2 tbsps
Cauliflower - 1 head, broken into florets
Red Pepper - cut into thin long strips
Vegetable Stock - 2/3 cup
Soy Sauce - 2 tbsps
Sirachi hot Sauce - a dash
Cashews - approx 1 cup

Heat the oil in your wok (or frying pan) over medium high heat. Saute the garlic and onion until soft and translucent. Add the curry paste and cook for a couple more minutes. Add the cauliflower and red pepper and cook for about 5 minutes. Pour in the stock, soy sauce and hot sauce and let simmer for another couple of minutes. Add the cashews and give the whole thing a toss, then serve.

I found this recipe to be great with rice on the side, and the sauce has some real kick to it!