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Ingredients
US|METRIC
4 SERVINGS
- 2 red onion (small or one large, peeled and cut into chunky wedges)
- 2 Tbsp. olive oil
- 1 pt. salt
- 1 pinch pepper
- 1/2 head broccoli (broken into florets)
- 300 grams mixed mushrooms (we used chestnut, mini portabella and white button mushrooms)
- 1 courgette (roughly chopped)
- 1 red bell pepper (deseeded and roughly chopped)
- 1 yellow bell pepper (deseeded and roughly chopped)
- 125 grams asparagus (fine, tough stalks broken off)
- 1 pinch salt
- 1 pinch pepper
- 130 grams cashew nuts (unsalted)
- 1 red chili peppers (sliced, I use Fresno chillies)
- 1 tsp. olive oil
- 1 pinch salt
- 1 pinch pepper
- 1 ginger (thumb-sized piece of, peeled and minced)
- 1 Tbsp. sweet chilli sauce
- 2 Tbsp. honey
- 2 Tbsp. brown sugar
- 3 Tbsp. salt (reduced, soy sauce)
- 1 tsp. lemongrass (paste)
- 1/2 tsp. mirin
- 1/2 tsp. rice wine vinegar (vegetarian)
- 2 Tbsp. water
- rice (Boiled)
- fresh coriander (cilantro)
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