Sunday, January 20, 2008

Spicy pineapple cashew stir-fry


This is one thing I'm always ordering out, but always need or want it tweaked exactly to my specifications; no egg please / no fish sauce, right? / can you make this with brown rice? / extra pineapple/ extra cashews (I wish I could get raw cashews...) / with extra veggies too! / oh, and make it spicier, and add some garlic... and some ginger! Obviously I don't subject the waitstaff at local Thai restaurants to all those demands, so ...

Finally when some leftover takeout rice (uh, yeah, the irony) presented itself, I finally made it myself, just the way I wanted it.

Disclaimer: I have no idea if this is the proper way to make a stir-fry, or Thai food, or really anything. Further tips are appreciated!

Spicy pineapple cashew stir-fry:

*About 2-3 tablespoons of safflower oil
*About 1/2 teaspoon of dark sesame oil
*1 clove garlic, minced fine
*1 inch ginger, minced fine
*1 large carrot, grated
*4-5 mushrooms, sliced
*Large andful of green beans, trimmed and cut in half
*Large handful of broccoli florets
*About 3 cups leftover cold rice (I used a combination of brown and white)
Tamari to taste
*Sriracha to taste
*Black pepper to taste
*1/2 pinapple (or one can, drained) cut into chunks
*3-4 scallions, green and white parts chopped thinly
*Large handful of cashews (roasted or raw,) crushed lightly

*Heat your oils in a large wok. Remember, the key to a good stir fry is moving quickly!
*Add garlic and ginger, as soon as they sizzle, add your carrots, mushrooms, broccoli and green beans and cook briefly until slightly, slightly softened.
*Add the rice, tamari, srirach and pepper, letting the rice get toasty by spreading it out on the wok and not stirring for a bit.
*Add pineapple onto an open well in the bottom of wok and allow it carmelize slightly, then stir it together.
*Toast cashews slightly in a well in the bottom of wok.
*Stir, make sure everything is warmed, slightly browned and veggies and just tender.
*Serve immediately, enjoy!

More yummy optional ingredients:
*Smoked or bbq baked tofu, cubed
*Chopped cilantro
* a Spoonful of curry powder

14 comments:

Melody Polakow said...

uumm, I think I need this for lunch.

It looks and sounds perfect!

the pleasantly plump vegan said...

recreating favorite eaten out are so much fun. there is always the normal vegan questions, followed by thoughts like man, this or that would taste so much better in here. like cookbooks, i use restaurants for ideas/inspiration and then master then at home.

ChocolateCoveredVegan said...

Mmm I agree with Melody-- lunch, dinner, snack... I'd eat this any time!

Sally Parrott Ashbrook said...

Yum! I'm putting this on my list of meals to make in the next couple of weeks.

T said...

I have a devoted love for all things pineapple. Thanks for the recipe. And love your blog!

Billy said...

Mmm, this looks so good (and not too complicated). Thanks for the idea. I know what to make next when I'm stuck!

Billy
Vegan Talk

Veggies.... said...

This sounds simple and delish, the best kind of recipes/dishes always!!!

Anonymous said...

Hi Jill. Twice I tried to keep cashews in the pantry in anticipation of making this stir fry. Alas, I have no willpower to save them for the recipe. However, I made the stir fry without the mushrooms and added bean sprouts, cilantro and basil. And topped it with baked strips of wonton skins for the crunch I needed in lieu of previously consumed cashews. It was really tasty. Thanks for the recipe. Mom

Anonymous said...

Hi! As someone who is allergic to peanuts (& peanut oil) but NOT cashews (weird, i know, but thank goodness!), I've sought out raw cashews far and wide. Interestingly enough, in an area filled with health food & veggie/vegan groceries and such, the best place to consistently find raw cashews has been a regular grocery in the bulk bins. Hope this helps someone out & thanks for sharing!

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