• Serves 4
  • Prep Time 10
  • Cook Time 15
  • Difficulty Easy
  • 2 tbs salt reduced soy sauce
  • 1 tbs hoisin sauce
  • 1 tbs rice wine vinegar
  • 1 tsp sesame oil
  • 1 cup unsalted cashews
  • 1 tbs peanut oil
  • 1 medium brown onion, sliced
  • 2 cloves garlic, finely diced
  • 1 inch piece of ginger, peeled and finely grated
  • 1 pack Vegie Delights™ Thick BBQ Sausages, cut on the angle into slices
  • 2 stalks celery, sliced
  • 1 1/2 cups (140g) button mushrooms, sliced
  • 1 red capsicum, cut into thin strips
  • 1 1/2 cups broccoli florets
  • 125g fresh or canned baby corn, halved
  • 2 green onions, finely sliced to garnish
  • Cooked brown or white rice to serve
  1. Have all your stir fry ingredients cut and ready to cook.
  2. Mix the soy and hoisin sauces, vinegar, and sesame oil in a small bowl. Heat a large fry pan or wok over high heat. Toast the cashews in the pan for a few minutes. Set aside.
  3. Add the peanut oil to pan and fry onions, garlic and ginger for a few minutes so that the onion starts to soften and become translucent.
  4. Add the sausage pieces and cook for a few minutes, tossing to move the pieces around. Add the celery and remaining vegetables, tossing as they cook. Pour over the prepared sauce.
  5. Continue to stir and toss the pan for 4-5 minutes so that nothing burns on the bottom as the vegetables cook. The vegetables should still have a nice bite to them.
  6. Top the stir-fry with the toasted cashew nuts and sliced green onions and serve over rice.
Per serve
Energy (kJ)
- Energy (Cal)
Protein (g)
Fat (g)
- Saturated Fat (g)
Carbohydrate (g)
- Sugars (g)
Dietary Fibre (g)
Sodium (mg)
Potassium (mg)
Iron (mg)
Calcium (mg)

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