Quick vegetable cashew stir fry with steamed rice

My Sunday was spent in shopping and generally roaming around the streets of Bangalore. It was a pretty hot day here and spending too much time in the kitchen did not look like the best idea. However, I had planned on cooking the Sunday dinner considering the brunch was courtesy hubby (yes I am a lucky girl!) 

I decided on making a quick stir fry with the ingredients already at hand. I did pick up Bok Choy from the market on the way back home. If you can't find it don't sweat, use whatever you have at hand. Any vegetable that can go into a stir fry will work. I used mushrooms, green and red bell peppers, bok choy, onions and tofu. 

Ingredients

1 large onion
1 red bell pepper
1 green bell pepper
5-6 large mushrooms
1 bok choy cleaned and leaves separated
10-12 cashews (fried until golden in a tiny amount of oil)
1/2 cup tofu cubed (you can use cottage cheese too)
2 tbs finely chopped garlic
1 tbs finely chopped 
1 tbs soy sauce
1 tsp corn flour
1 tbs red chilli sauce
2 tbs vegetable oil
Salt 
Pepper

How to

Chop all the vegetables into equal sized pieces.

Heat a wok on medium high flame till it is very hot. 

Pour 1 tbs oil into the wok and immediately add 1 tbs of garlic and 1/2 tbs of ginger and stir for 30 seconds. Add the tofu and fry till golden on all sides. Remove and keep aside.

Pour 1 tbs oil into the wok followed by 1 tbs of garlic and 1/2 tbs of ginger and stir for 30 seconds. Next add all the vegetables starting with onions, bell peppers, mushrooms and bok choy. Continue stir frying for 2-3 minutes. 

Season with salt, pepper, soy sauce and red chilli sauce. 

Add a splash of water and cover the wok for a minute.

Finally add the tofu and cashews followed by corn starch dissolved in water.

Mix well to coat everything in the sauce.

Remove from flame and serve over steamed rice.

Took me 30 minutes from start to finish and that includes the eating time!!! Haha!

Try it on a lazy weekend or a busy weekday, either way it's delicious.