fbpx

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.

How do you do your Dale's? We want to know! Share your favorite Dale's recipes with us by tagging us on Facebook.

TweetSave

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