This recipe was inspired by the Tofu Udon recipe at Sacks Cafe on G-Street in Anchorage. It was one of my favorite items on the menu and surprisingly can be recreated without the use of heavy cream for all of our plant based foodies out there.
While the original obviously had tofu in it, I’ve made this version even healthier by omitting the fried tofu and “beefing” up the volume of vegetables. Enjoy!
Ginger Cream Stir Fry (Vegan)
- 1 Tbls. peanut oil
- 3 medium zucchini chopped
- 3 red peppers chopped
- 4 small heads of broccoli chopped into bite sized pieces
- 2-3 cups snow peas or sugar snap peas
- 1 package udon noodles such as Hakubaku Udon noodles
- 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
- 1.5 cups water divided
- 2 Tbls. cornstarch
- ~1/8 cup preserved ginger sushi ginger
- In a high speed blender, combine raw cashews, cornstarch and 1 cup water until smooth and creamy. Set aside.
- In a medium bowl (or 2c. pyrex measuring glass), combine soy sauce, mirin or sherry, rice vinegar, brown sugar, garlic and 1 tablespoon grated ginger in a bowl. Set aside.
- In a medium pot, bring a quart of lightly salted water to a boil. Prepare udon noodles according to package directions (likely adding udon noodles while sauce is thickening and broccoli is steaming).
- In a large dutch oven, lidded wok or soup pot, heat peanut oil over medium high heat. Add zucchini and peppers and sauté until soft and slightly caramelized, about 5 minutes. Add broccoli and 1/2 cup water. Cover, reduce heat to medium or medium-low and let steam for ~10 minutes, or until broccoli can be easily pierced with a fork, adding water if pot starts to dry out.
- While broccoli is steaming, in a small saucepan, boil remaining 1 tablespoon grated ginger in the white wine over medium high heat until liquid is reduced by half. Add soy sauce mixture. Simmer for 3-4 minutes. Add cashew cream, reduce heat to medium and simmer until thickened. Add preserved ginger and a splash of its juice.
- Pour ginger cream sauce onto sauteed veggies, then serve over prepared udon noodles.