We use cookies. By continuing to browse the site you are agreeing to our use of cookies. Find out more

OK, I Agree
Egg Fried Vegetable & Cashew Stir-Fry

Egg Fried Vegetable & Cashew Stir-Fry

Rating
4.5rating out of 5

(932 reviews from our customers)

Prep Time

25 min

Cuisine

Chinese

This recipe uses a Chinese cooking technique known as 'velveting'. It involves coating the mushrooms and peppers in an egg and cornflour mixture, creating a moist, silky stir-fry. It’s surprisingly simple and makes this torn vegetable stir-fry eggstra special! (Dairy-free: see our FAQs for details).

Prep Time

25 min

Cuisine

Chinese

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

Ingredients
For 2 people (double for 4)
Red-pepper
1 red pepper
Egg
1 British free-range egg †
garlic-clove
2 garlic cloves
Cornflour
1 tbsp cornflour
Soy-sauce-sachet
4 soy sauce sachets (24ml) †
Spring-onion
2 spring onions
Cashew-nuts
1 bag of cashew nuts †
Fresh Chilli Jam- retouch
25g chilli jam
portobello-mushrooms
150g portobello mushrooms
honey-pot
25g honey
basmati-rice
130g basmati rice
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 red pepper
  • 1 British free-range egg<span class="strong">†</span>
  • 1 garlic clove
  • 1 tbsp cornflour
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 1 bag of cashew nuts (25g)<span class="strong">†</span>
  • 1 chilli jam pot (25g)
  • 130g portobello mushrooms
  • 1 honey pot (25g)
  • 130g basmati rice
Typical Values per 100g per serving
Energy 705 kJ
167 kcal
1987 kJ
470 kcal
Fat
of which saturates
3.6 g
0.8 g
10 g
2.1 g
Carbohydrate
of which sugars
29.5 g
6.5 g
83.2 g
18.4 g
Fibre 1.2 g 3.3 g
Protein 5.3 g 14.9 g
Salt 0.83 g 2.35 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
1 red pepper
red pepper
1 British free-range egg
egg
1 garlic clove
garlic
1 tbsp cornflour
maize starch (100%)
1 soy sauce sachet (8g)
water, soy bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
1 bag of cashew nuts (25g)
cashew (nut) 100%
1 chilli jam pot (25g)
raw cane sugar, red chillies, red peppers, cider vinegar, onions, garlic, concentrated lemon juice, sea salt
130g portobello mushrooms
1 honey pot (25g)
blossom honey
130g basmati rice
basmati rice
Allergens
  • Allergens highlighted by † (egg, gluten, soya, nut)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Egg Fried Vegetable & Cashew Stir-Fry

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7

Add the cashew nuts to a small baking tray or heatproof dish

Put them in the oven for 5-10 min or until they have darkened slightly in colour

2 Egg Fried Vegetable & Cashew Stir-Fry

Meanwhile, add the basmati rice and 300ml [600ml] water to a pot with a lid and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 10-15 min or until all the water has absorbed and the rice is cooked

Once cooked, remove from the heat and keep covered until serving

3 Egg Fried Vegetable & Cashew Stir-Fry

Meanwhile, tear the portobello mushrooms into large bite-sized pieces 

Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and tear them into large bite-sized pieces 

Tip: we love tearing our veg, it creates a nice, rustic look and means you don't need knife skills!

4 Egg Fried Vegetable & Cashew Stir-Fry

Heat a large, wide-based pan (preferably non-stick) or a wok with 1 tbsp [2 tbsp] vegetable oil over a high heat

Once hot, add the peppers and mushrooms and cook for 8-10 min or until starting to soften and colour 

5 Egg Fried Vegetable & Cashew Stir-Fry

Meanwhile, peel and finely chop (or grate) the garlic

Slice the spring onions finely, discarding the root ends

Combine the chopped garlic, chilli jam, honey and soy sauce in a mixing bowl with 1 tbsp [2 tbsp] hot water and mix thoroughly – this is your chilli sauce

6 Egg Fried Vegetable & Cashew Stir-Fry

Chop the cooled, toasted cashews roughly

Add the cornflour to a bowl 

Crack the egg[s] into a separate bowl and whisk lightly

Gradually whisk the egg[s] into the cornflour until fully combined

 

7 Egg Fried Vegetable & Cashew Stir-Fry

Once the mushrooms and peppers have softened, add the egg mixture and leave it to settle (don't stir) for 1 min

After 1 min, gently flip the egg mixture, add the chilli sauce and cook for a further 2 min, stirring to break up the egg a little as you go 

Remove from the heat and stir in half of the sliced spring onion and half of the chopped cashews 

8

Share Your Creations

Get social and share your best culinary Gousto creations on:

Serve the egg fried vegetables over the rice and garnish with the remaining spring onion and chopped cashews 

Enjoy!

Share this recipe