Ginger Cream Stir-Fry

This recipe was inspired by the Tofu Udon recipe at Sacks Cafe on G-Street in Anchorage.

[recipe title=”Ginger Cream Stir-Fry” servings=”4-6″ time=”1hr 30mins” difficulty=”easy”]

4 small heads of broccoli, chopped into bite sized pieces
3 medium zucchini, chopped
3 red peppers, chopped
2-3 cups snow peas or sugar snap peas

1 packages fat udon noodles (~16 ounces dry)

1 cup dry white wine
2 heaping tablespoons grated ginger, divided
1/2 cup low sodium soy sauce
1/2 cup mirin or dry sherry (use an extra tablespoon brown sugar if using sherry)
1/4 cup rice vinegar
2 tablespoons brown sugar
2-3 garlic cloves, crushed

6 ounces (2 handfuls) raw cashews
1 cup water

~1/8 cup preserved ginger (sushi ginger)

Combine raw cashews and water in a high-speed blender to form a cashew cream. Combine soy sauce,  mirin or sherry, rice vinegar, brown sugar, garlic and 1 tablespoon grated ginger in a bowl.  Set aside.

Bring a pot of lightly salted water to a boil, and prepare udon noodles according to package directions.

Sauté peppers and zucchini over medium-high heat until soft and slightly caramelized, about 5 minutes.  Add broccoli and 1/2 cup water.  Cover and let steam for ~10 minutes, or until broccoli can be easily pierced with a fork, adding water if pot starts to dry out. Add snow peas and steam another minute til tender.

Meanwhile, boil remaining 1 tablespoon grated ginger in the white wine until liquid is reduced by half.  Add soy sauce mixture.  Boil for 3-4 minutes.  Add cashew cream, stirring to incorporate.  Add preserved ginger and a splash of its juice.

Pour ginger cream sauce onto sauteed veggies and prepared udon noodles.


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