Indo Chinese Soya Stir Fry Recipe with Cashew Nuts
Indulge in the delicious fusion flavors of this Indo Chinese Soya Stir Fry Recipe with Cashew Nuts! This quick and vibrant dish brings together tender soy chunks (or chicken chunks, if you prefer), crunchy vegetables, and a medley of tangy, sweet, and spicy sauces. Perfect as a standalone dish or as part of a larger Asian-inspired meal, this stir-fry is a delightful balance of texture and flavor, finished with roasted cashews and sesame seeds for that irresistible crunch.
Ingredients
| Ingredient | Quantity |
|---|---|
| Soy Chunks (Nuggets) or Chicken Chunks | 500 grams |
| Garlic, finely chopped | 4 cloves |
| Carrots, thinly sliced | 2 medium |
| Red Bell Pepper, cut into larger pieces | 1 medium |
| Spring Onion Greens, finely chopped | 1/4 cup |
| Green Beans (French Beans), 2-inch pieces | 1/2 cup |
| Soy Sauce | 1 tablespoon |
| Sweet and Spicy Red Chili Sauce | 2 tablespoons |
| Rice Vinegar (or Regular Vinegar) | 1/2 tablespoon |
| Sesame (Gingelly) Oil | 1 tablespoon |
| Cashew Nuts | 1/4 cup |
| Sesame Seeds (Til Seeds), for garnish | 1 tablespoon |
| Salt | To taste |
Preparation and Cooking Times
| Task | Time |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
Serves: 4
Cuisine: Indo-Chinese
Course: Lunch or Appetizer
Diet: Vegetarian (Non-vegetarian if using chicken chunks)
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~230 kcal |
| Protein | 12 g |
| Carbohydrates | 18 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sodium | 450 mg |
Instructions
-
Prepare the Soy Chunks (or Chicken):
- Soak the soy chunks in hot water for 10 minutes until they soften.
- Once softened, squeeze out the excess water and set aside. If using chicken chunks, ensure they are bite-sized and ready for cooking.
-
Heat the Oil and Sauté Garlic:
- Heat sesame oil in a heavy-bottomed pan over medium flame.
- Add the chopped garlic and sauté for about a minute until the raw aroma disappears.
-
Cook the Vegetables:
- Add carrots, green beans, and red bell peppers to the pan. Sprinkle with a pinch of salt and stir-fry on medium-high heat.
- For a softer texture, cover the pan for 2-3 minutes to allow the vegetables to steam slightly while retaining their crunch.
-
Combine Soy Chunks and Sauces:
- Once the vegetables are cooked yet crisp, add the prepared soy chunks (or chicken chunks).
- Pour in the soy sauce, rice vinegar, and sweet and spicy red chili sauce.
- Stir-fry everything on high heat for about 1-2 minutes to coat all ingredients evenly with the sauce.
-
Add Cashews and Sesame Seeds:
- Toss in the cashew nuts and sesame seeds. Stir well to mix and enhance the dish with their nutty flavor.
- Taste and adjust seasoning, adding more salt, soy sauce, or chili sauce as needed.
-
Serve:
- Garnish with finely chopped spring onion greens.
- Serve hot as an appetizer or pair with Hakka Noodles or Asian Style Tofu with Roasted Eggplants for a complete Indo-Chinese meal.
Chef’s Notes
- For Extra Heat: Add freshly chopped green chilies or a dash of chili flakes.
- Alternative Nuts: Swap cashew nuts with roasted peanuts for a different flavor and crunch.
- Low-Sodium Option: Use low-sodium soy sauce and reduce added salt.
- Gluten-Free Version: Substitute regular soy sauce with tamari or gluten-free soy sauce.
This Indo Chinese Soya Stir Fry Recipe with Cashew Nuts is a beautiful medley of flavors and textures that is sure to brighten up your lunch or dinner table. The quick preparation and healthy ingredients make it an ideal choice for busy weeknights or last-minute gatherings. Enjoy this dish with family and friends, and let the flavors of the Indo-Chinese cuisine transport your taste buds!
