Vegetable Stir-Fry + Cucumber Salad

with a side of cashew-ginger sauce

I’ve always professed my passion for Asian cuisine. Throughout time, friends have often told me that I was born in the “wrong continent” alluding to my love for Asian food. Chinese, Japanese, Vietnamese, Thai, Indonesian, Korean… you name it.

For me, it all started as a little kid in Venezuela where there is a large Chinese community. Very early in my life, I was exposed to authentic Cantonese food—an uncle-by-marriage is first-generation Chinese and he lived in my grandmother’s house, where I went after school every day.

I’ve lived in Southern California for nearly 20 years and I’ve immersed myself in the diversity of its culinary cultures. Asian flavors are very close to my heart (and tummy!)

Nutrition in the Time of COVID-19 means we get to be open-minded and resourceful in the kitchen. This stir-fry is perfect to load up on nutrient-dense vegetables. Feel free to use the recipe as a formula to use what you have at home.

In the midst of the lockdown, I find sanity in traveling the world through my kitchen. Hope you come along!

Yield: 2 entrées or 4 sides

Vegetable Stir-Fry

Ingredients

• 1 tbsp coconut oil – substitute: sesame or grapeseed oil
• ⅔ cup julienned onions
• ¾ cup thinly sliced carrots
• ½ cup thinly sliced celery
• ½ cup sliced crimini mushrooms – substitute: shiitake or any wild mushroom
• 3 cloves of garlic, minced
• ½ cup green bell peppers – substitute: red or any color pepper
• ½ fresh green peas – substitute: thawed from frozen)
• 1 cup baby cauliflower – substitute: cauliflower florets + stems cut into small pieces
• ¼ tsp coarse sea salt + more to taste
• ¼ tsp freshly ground black pepper

To be served with:

• Cashew-ginger sauce. Recipe below.
• 2 tbsp purple basil leaves – substitute: scallions

Method

Heat a large skillet over medium-high heat. Once hot, add oil and onions. Cook for 2 min, stirring frequently.

Add carrots, celery, mushrooms, and garlic. Sauté for 2 minutes. Then add bell peppers, green peas, and cauliflower. Sauté for 3 min, stirring frequently. 

Season with salt and pepper; taste and adjust seasoning, as needed. Remove from heat and serve immediately.

Divide evenly on plates and top with fresh purple basil leaves. Serve with a side of cucumber salad.

Cucumber Salad

Ingredients

• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp maple syrup – substitute: agave syrup or raw honey
• Pinch of sea salt
• ¾ cup thinly sliced cucumbers
• 2 tbsp finely julienned red onions
• 1 tbsp finely sliced radishes

To be served with:

• 1 tbsp sesame seeds
• 1 tbsp pea greens – substitute: fresh cilantro

Method

In a medium bowl, whisk together rice vinegar, sesame oil, maple syrup, and pinch of salt until it emulsifies.

Add cucumbers, red onions, and sliced radishes to the bowl. Toss to coat. Cover and refrigerate for at least 20 min.

Cashew-Ginger Sauce

Ingredients

• ¼ cup creamy cashew butter – substitute: almond or peanut butter
• 2 tbsp minced fresh ginger
• 2 tbspcoconut aminos – substitute: tamari or soy sauce
• 2 tbsp maple syrup – substitute: agave syrup or raw honey
• 2 tbsp lime juice – substitute: lemon juice
• 1/2 tsp red pepper flakes (optional)
• 2  tbsp of water, if needed

Method

Combine all ingredients, except for water, in a blender and process until sauce is smooth and pourable. Add a little water at a time (1/2 tbsp) to thin out, if needed. Drizzle over stir-fry.