Garlic Pepper Stir-fry
Ingredients
- 2 cups Jasmine rice
- 2/3 cup Oil
- 1 large Brown onion (roughly chopped)
- 6 cloves Garlic (minced)
- 1 large Zucchini (roughly chopped)
- 250 grams White button mushrooms
- ½ cup Soy sauce
- ⅓ cup Water
- 2 Tbsp Brown sugar
- 1 Tbsp Tapioca starch
- 1 cup Cashews
Instructions
- Start by cooking the rice. Everyone has a different method of cooking rice so I will leave this one up to you. It should take about 20 minutes for the rice to cook.
- Head a non-stick frying pan on high heat. After 2 minutes add the olive and the cashews. Cook for a few minutes until it becomes slightly toasted then put it in a bowl and set it aside.
- In the frying pan add a generous amount of oil and stir-fry the onions on high heat for a few minutes. Add the garlic and cook for about a minute. Next add the zucchini and mushrooms and continue cooking for 3-4 minutes.
- In the meantime, in a small bowl combine the soy sauce, water, brown sugar and tapioca starch. Stir well and set aside.
- Add the sauce to the pan followed by the cashews and mix well. Cook this for a minute or so to make sure all the flavours combine then remove from the heat and serve hot with jasmine rice.