Friday Feast: Apricot and Cashew Stir-Fry
January 30, 2009 at 12:20 am Leave a comment
This is an old recipe my mum used to make back in the 90s – fruity stir-fries were so in back then, like casseroles had been in the 80s. Her recipe included chicken though, so I substituted by including more veges and some nuts. It’s sweet and saucy, but not too sweet – sometimes it’s just what you’re looking for!
Apricot and Cashew Stir-Fry
Apricot and Cashew Stir-fry
Ingredients:
[sauce]
400mL can apricot nectar
35g packet french onion soup mix (the dry, powdery kind you add to water to make soup)
[stir-fry]
vegetable oil
1/2 medium onion, coarsely chopped
1 carrot, sliced (or approx 8 baby carrots)
1/2 red capsicum, coarsely chopped
4 shallots, sliced
6 (approx) button mushrooms, chopped
1 large handful snow peas, chopped into roughly 1 inch pieces
1 large handful dried apricots, chopped into quarters
2 regular handfuls cashews
cooked rice (enough to accompany veges/sauce)
Method:
- Make the sauce: mix apricot nectar and french onion soup mix together in a microwave safe bowl/container. Cover loosely (so that steam can escape) and cook for 10 mins on HIGH, stirring twice throughout. (If it doesn’t thicken to your liking (some soup mixes are less powdery than others and that can affect it) then you can whisk in a little cornflour/cornstarch, or cook for longer).
- After sauce is ready, heat oil in a wok/pan/pot over medium-high heat.
- Add onions and fry until they become soft and just start to brown.
- Add carrots and fry for several mins.
- Add remaining ingredients except nuts and rice. Stir-fry for approx 5 mins.
- Add cashews and fry for several mins. (Nuts should no longer be dry, shallots should be wilted, apricots should look squishier).
- Add sauce and bring to boil, stirring constantly.
- Remove from heat and serve with cooked rice.
Entry filed under: Friday Feast. Tags: fruit, nuts, recipe, stir-fry.
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