A quick and easy plant-based meal!

This quick, easy, and delicious dish can use up whatever veggies are in your fridge. Use this recipe as a guide and feel free to modify it with whatever fresh, local, and seasonal vegetables you have to hand! Enjoy!

Ingredients

(In order of use)

  • Coconut oil – 2 tbspn
  • Sesame oil – 2 tbspn
  • Garlic – 4 cloves
  • Ginger – 2 inches grated or chopped
  • Cashew nuts – a handful
  • Green onion – a bunch, finely chopped
  • Fresh red or green chilli
  • Soy sauce – approx 1/4 cup
  • Broccoli
  • Bell Pepper red or green
  • Sugar snap peas, green beans, or similar
  • Asparagus
  • Sriracha or hot sauce
  • Kale or similar leafy greens
  • Peanut butter – 1 large spoonful
  • Cooked rice
  • Fresh cilantro/coriander (optional)

Method

We start this dish with coconut oil and sesame oil in a wok.

Chop some garlic and ginger as rough or as fine as you like and heat in the oil on a medium heat.

Throw in some cashews, then the green onion/scallion and chilli and allow to infuse in the oil for a few minutes.

Fry garlic ginger chilli cashews easy vegan recipe jen’s vegan kitchen

Add a splash of soy sauce.

Chop the broccoli, pepper, asparagus stalks and whatever other vegetables you choose (peas, baby corn, etc) and add into the wok. Stir well and keep an eye on the heat.

Easy vegan fried vegetables rice. Jen’s Vegan Kitchen

Asparagus tops are softer than the stalks and take less time to cook. I usually wait a few minutes before I add in the tops of the asparagus.

At this point I add generous squirt of sriracha because I like it spicy!

Roughly chop the kale and stir in.

Add a generous heaped spoon of peanut butter. I use a natural peanut butter with no added sugar or salt. This is not too easy to find in Jinan, but it is available on the GoVegan wechat page or imported food stores.

Easy vegan fried rice. Jen’s Vegan Kitchen

Then I add the cooked rice – as much as I think necessary to make up the portions I need and by this time my wok is full.

I use an electric hot plate because I don’t have a gas hob in my place, and I usually use 800w for this dish. Keep an eye on the heat and be mindful of the veggies sticking to the bottom of the wok. If you’re worried, add in a little splash of water or vegetable stock – just enough to cover the bottom of the pan and prevent sticking.

I also sprinkle on a handful of fresh coriander/cilantro. This step is optional because I know some people do not like this herb. My brother thinks it tastes like soap!

To serve, I add a small splash of sriracha or Tabasco, a little squirt of lemon juice, and sprinkle with sesame seeds.

Take your time to enjoy cooking and eating this dish. I hope you love it as much as I do!

Jen