Courgette and Mushroom Stir Fry

I love cooking stir fries and I make them very often but because of that, I don’t usually photograph them and put them on the blog.  However,  I’ve recently started using cornflour more often to thicken the sauces and also rice wine vinegar which gives a slightly pickled flavour and goes really well with the courgettes in this one.  I find that sometimes Chinese stir fries can be a bit salty because of the soy sauce so using a thickener like cornflour and water helps make the sauce go further but also stops it from being too salty.  Because of the strong flavours in the soy sauce it is still very tasty and certainly doesn’t taste at all watered down.

I am linking this to the Veggie/fruit a month event.  This month hosted by Cooks Joy, who is also hosting Kalyani’s Only Vegan event.

Ingredients – Serves 2

1/2 courgette (zucchini), sliced

6-7 medium-sized mushrooms, sliced

1 small onion, sliced

1 chilli pepper, sliced

Small knob ginger, finely diced

1 garlic clove, sliced

1 tsp cornflour dissolved in about 60-80ml water

1-2 tbsp soy sauce

1 tbsp rice wine vinegar

Handful cashew nuts

How to Make Courgette and Mushroom Stir Fry

1. In a dry frying pan toast the cashew nuts until they begin to brown.   Set aside.

2. Heat a little oil in a wok.  Add all the vegetables and stir fry for 2 minutes.   Add the soy sauce, rice wine vinegar and cornflour mixture.  Bring up to the boil and let it bubble for about a minute.

3. Stir in the cashew nuts and serve with rice or noodles.

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