Cashew-Peanut Vegetable Stir Fry

A nutty idea but trust me when I tell you you could eat it all up and hanker for more - This is another of those one the spot recipes - a new take on stir-fry which was hugely successful with the family - The only time it takes is to cut the veggies... and when it comes to cutting multiple veggies, I love to do it since I always get so turned on by the brilliant colors of them all and I feel like an artist creating amy own color palette.

Here are the veggies I used - 

• 1 each of orange and yellow and green peppers
• 1 perfectly juicy and ripe tomato (big)
• 1 big red/purple onion
• 2 small (long) eggplants

Nuts, herbs and spices

• A fist full of 
• cashews, peanuts, sesame
• 2tbsp Spicy Schezwan sauce

Plus 2 tsp of sesame oil to saute the veggies in

Method

In a wok/wide pan, heat oil and throw in the veggies

Cook until tender but still crunchy

Powder the nuts together

Add the sesame whole and the nut powder along with the sauce and stir until all the veggies are coated with these

Cook for a minute or two longer

Serve hot with noodles, chappatis or eat as is.

Colorful Veggie Stir Fry – Indian Chinese Style

Some days the sun shines brilliantly and makes for the best day to click some good pictures – especially of food – A day like that presented itself and I was beside myself with joy since I had invited some friends over for lunch and I was planning on making this veggie stir fry. Colorful veggies can be a big turn on for the gastric juices and a visual treat. And I hope to achieve this with this recipe. For those who see my FB page, you will have seen this as my "cover photo" and on the slide above on my homepage :)

This is an all too simple recipe, the only hard or interesting part (depending on how you view it) is the veggie cutting – I made this a fun chore and you can see the result of it in the pictures below.  A few ingredients to spice it up and I was good to go.

Here now is my recipe

Ingredients

Veggies of your choice

Hot stir fry sauce

1tsp Sambar powder

1 tsp or squirt of Sirarcha sauce

1tbsp Ginger

1tbsp Garlic

1tsp sesame seeds

1tsp of Asian spices

Nuts (optional)

1tbsp +2tsp of sesame oil
Fresh green Thyme to garnish (can use basil or other too)

Method

Heat 1tbsp oil

Add the garlic and ginger and sesame seeds

Roast till garlic is golden

Add the chopped veggies
Add all the spice powders – The sambar powder infuses a fine Indian aroma to this dish while the Asian Spices confirms that it is indeed a Chinese dish with an Indian twist JThe addition of Potatoes also lends some Indianness to the dish.

NOTE: If you are using potatoes, like I did, you may want to cook it for a few minutes in the microwave or steam them ahead of time for a 3-4 minutes

Cook on high flame stirring/tossing them

Once they are tender, but still crisp, add the sauce

IMPORTANT – The veggies should be Al dente and retain their shapes and their own individual flavors – that’s what makes this dish special

Serve HOT Over noodles or as a side with Jasmine Rice J

Serving with Whole Masoor dal "soup" & Pappads

This is my week 3 Cuisine of the month at AGC posting- Do check out my co-AGCians recipes - Anusha, Jayanthi,Kavi, Priya, Radhika, Roshni and Veena