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Dale’s Stir-fried Vegetables

Dale’s Stir-fried Vegetables

Dale’s stir-fried Vegetables is perfect for family-style dinners. This recipe has a nice crunch from the roasted cashews and stir-fried vegetables. Looking for another recipe with a nice crunch then check out Dale’s Crunchy Chinese Chicken Salad.

AuthorDale's Sauces, Inc.

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DifficultyIntermediateYields1 Serving
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 tsp cornstarch
 0.25 cup water
 2 tbsp Dale's Seasoning
 2 tbsp sherry cooking wine
 0.50 tsp crushed red pepper flakes
 2 tbsp vegetable oil
 2 cloves garlic, peeled and finely chopped
 1 tbsp finely chopped fresh ginger
 1 large red onion, peeled and thinly sliced
 8 baby bella mushrooms, quartered
 1 green bell pepper, diced
 1 red bell pepper, thinly sliced
 0.50 cup roasted, salted cashews
 0.25 cup loosely packed torn basil leaves
 4 jasmine rice, for serving

1

In a small bowl, whisk together the cornstarch, water, Dale’s Seasoning, sherry cooking wine and crushed red pepper flakes.

2

Heat a large skillet or wok over medium high heat.

3

Add the vegetable oil, then garlic and ginger.

4

Continue to stirfry very briefly, about 30 seconds, then add the onion, green and red bell peppers.

5

Cook for about 3 minutes, stirring frequently, until slightly softened.

6

Then, stir in the mushrooms and cook an additional 3 minutes.

7

Add the cashews and the Dale’s mixtures and stir well to combine all.

8

Bring liquid to a boil, then reduce heat to medium low.

9

Next, Cook for 2 more minutes.

10

Remove from heat and fold in the basil leaves.

11

Finally, serve over steamed jasmine rice.

Ingredients

 1 tsp cornstarch
 0.25 cup water
 2 tbsp Dale's Seasoning
 2 tbsp sherry cooking wine
 0.50 tsp crushed red pepper flakes
 2 tbsp vegetable oil
 2 cloves garlic, peeled and finely chopped
 1 tbsp finely chopped fresh ginger
 1 large red onion, peeled and thinly sliced
 8 baby bella mushrooms, quartered
 1 green bell pepper, diced
 1 red bell pepper, thinly sliced
 0.50 cup roasted, salted cashews
 0.25 cup loosely packed torn basil leaves
 4 jasmine rice, for serving

Directions

1

In a small bowl, whisk together the cornstarch, water, Dale’s Seasoning, sherry cooking wine and crushed red pepper flakes.

2

Heat a large skillet or wok over medium high heat.

3

Add the vegetable oil, then garlic and ginger.

4

Continue to stirfry very briefly, about 30 seconds, then add the onion, green and red bell peppers.

5

Cook for about 3 minutes, stirring frequently, until slightly softened.

6

Then, stir in the mushrooms and cook an additional 3 minutes.

7

Add the cashews and the Dale’s mixtures and stir well to combine all.

8

Bring liquid to a boil, then reduce heat to medium low.

9

Next, Cook for 2 more minutes.

10

Remove from heat and fold in the basil leaves.

11

Finally, serve over steamed jasmine rice.

Dale’s Stir-fried Vegetables