A Vegetable Stir-Fry is always on my go-to list of quick and easy midweek meals. This version, made with a jar of Sacla chilli pesto is ready in under 15 minutes and is a meal the whole family will enjoy!
Ask my youngest daughter what she wants for dinner and her answer would be “spaghetti and pesto”. What is it about kids that don’t tire of eating the same thing day in and day out?
Granted, spaghetti and pesto is one of my favourite ways to eat pasta too, but I wouldn’t be doing my job properly if that’s all we ever ate!
Pesto is so versatile and although it is pretty easy to whip up a batch of your own and there are many variations such as my homemade Vegan Bolognese with a Walnut Pesto – I’m also happy to crack open a jar and use it to add flavour to our meals.
Using Chilli Pesto to flavour a Vegetable Stir-Fry
I’ve been experimenting with different pesto flavours lately after receiving a cookery book from Sacla. One of the recipes in the book uses a jar of chilli pesto in a vegetable stir-fry and the results were fantastic.
Just the right amount of heat and the flavour is spot on. I’d never thought of using pesto in a vegetable stir-fry before but I’ll be using a lot more from now on.
Vegetable Stir-Fry is always on my go-to list of quick and easy midweek meals. This version, made with a jar of Sacla chilli pesto is ready in under 15 minutes and is a meal the whole family will enjoy!
- 1 tbsp olive oil
- 4 garlic cloves finely chopped
- 3 cm fresh ginger peeled and grated
- 1 large bag stir-fry vegetables
- 1 large bag stir-fry soft noodles
- 1/2 jar Sacla fiery chilli pesto
- 1 lime juiced
- 1 tbsp soy sauce
- handful coriander chopped
- 2 tbsp cashew nuts toasted and chopped
- salt and pepper to taste
Add the cashew nuts to a dry frying pan above a medium-high heat. Keep a very close eye on them or they will burn. The nuts will only take a minute or so to become toasted. Once toasted, set aside.
Heat a large wok on a high heat, add the oil then the ginger and garlic and stir-fry for about 30 seconds. Add the vegetables and stir-fry for 3 minutes until just tender. Remove from the wok and set aside.
Add the noodles to the wok and then the pesto, lime juice and soy sauce. Toss to stir through the sauce and heat for a couple of minutes. Add the vegetables back into the wok and toss to combine with the noodles and sauce.
Season to taste and sprinkle with cashew nuts to serve.
- Keep an eye on the cashew nuts as you toast them or they will burn! Don't skip this step though as toasting nuts takes them to a whole new level.
- You can use any leftover vegetables you like in this dish - 'fridge stir-fry' is a great way to use up veggies so they don't go to waste.
- This is also really good eaten cold the next day or will freeze for one month.
If you enjoyed this recipe check out my other 15 minute meals:
If you try this Vegetable Stir-Fry Recipe, let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog on Instagram so I can see it!
*Disclosure: I’m working with Sacla over on Instagram but they didn’t ask me to post on my blog – I’m publishing this recipe because I loved it and I think you will too.