I just love it when a plan comes together! I’ve been thinking about making some other stir fry sauces that differs from sweet and sour and the vegetable Szechuan is on my list of “things to order” if I’m eating out, so I thought I’d give it a bash and make my own version. Again, as always, made far too much, but as luck would have it, it tastes just as delicious cold for lunch the next again day, so just cover any left overs, pop it in the fridge and you can look forward to enjoying it once again the day after.

We’ve just had our comedy Friday night, we’re on to the 2nd series of Parks & Recreations which I’m loving just now, we also watch Louis C.K on his own show which strangely, I seem to like a bit more now I’ve seen him in P&R… and then there’s Cougar Town… I shed a tear tonight, I know you probably shouldn’t as it’s Cougar Town but I just did SPOILER ALERT for anyone who hasn’t seen it STOP reading here… it was the episode that Grayson proposes to Jules.

On a cleaning mission tomorrow to get the guest room set up and the house presentable for our visitor on Sunday… looking forward to some more holiday time!!

Stir Fry Vegetables with Szechuan Sauce served with Pineapple Basmati Rice with Pickled Red Cabbage and Toasted Cashew Nuts (Vegan & Gluten Free)

MyInspiration Feel The Difference Range

Serves 3 people (or 2 as a main meal, and enough left over for 2 lunches!)

 

For the stir fry

1 medium head of broccoli broken into florets

1 large carrot peeled into strips

1 medium aubergine (eggplant) diced

1 yellow pepper (capsicum) sliced

1 red pepper sliced

16 – 20 cashew nuts (lightly toasted under the grill for 5 – 7 minutes)

2 spring onion finely chopped (scallions)

1 can bean sprouts (sorry, canned is all I get over here!)

** 1 tbsp sesame seeds to garnish

 

For the Szechuan Sauce

1/2 onion finely chopped

3 cloves garlic finely chopped

1″ cube fresh ginger, finely chopped

1 tbsp red chili flakes

1 cup passatta

1 tbsp tomato puree

2 tbsp rice wine vinegar

3 tbsp light soy sauce

2 tbsp pineapple juice

1/2 tbsp paprika

 

For the rice

1 cup brown rice

2 cups vegan stock

!/2 cup chopped pineapple

1/4 cup chopped spring onion (Scallions)

 

Pickled Red Cabbage

2 cups shredded red cabbage

2 tbsp rice wine vinegar

 

Method

1. Prepare the rice first of all, in a medium sauce pan add the rice to 2 cups of vegan stock, bring to the boil, then reduce heat to low, cover and cook for 12 – 15 minutes, when it’s ready add the pineapple and chopped spring onions and fold through.

2. Prepare the sauce – In a large saute pan (or wok), heat 2 tbsp water and add the onion, garlic, ginger & chili and cook for 5 minutes before adding all the remaining ingredients in and mixing thoroughly together, cook for 10 minutes and transfer to a large bowl for later use.

3. In the same saute pan add another 1 tbsp water and add the first 5 ingredients of the stir fry list, let this cook for 5 minutes before adding in the szechuan sauce from step 2, then add in the bean sprouts and let this cook for a further 10 minutes.

4. To prepare the pickled cabbage, quickly blanch the cabbage in a pan of boiling water for 3 minutes, drain, rinse with cold water then add back to the pan with the rice wine vinegar and let this cook for 8 – 10 minutes.

5. To serve, plate the rice and spoon on the stir fry, sprinkle over the cashews, some additional spring onions and sesame seeds and add some pickled red cabbage to the dish for a delicious side that adds a beautiful splash of colour.