Shiitake & cashew black bean vegan stir-fry recipe

Ingredients

• 150 g cashew nuts
• 1 tbsp neutral cooking oil
• 2 cloves of garlic, thinly sliced
• 1 thumb-sized piece of ginger, peeled and sliced into very thin matchsticks
• 1 red chilli, thinly sliced
• 1 large onion, thickly sliced into half-moons
• 240 g shiitake mushrooms, halved
• 100 g Tenderstem broccoli or green beans, cut into thirds
• 6 spring onions (4 cut into 4 pieces, 2 finely sliced)
• 1 tsp sesame oil
• 4 portions of steamed rice, to serve (allow approx 60g/2oz uncooked rice per person)
• 2 tbsp fermented black beans
• 1 vegan vegetable stock cube or 1 tablespoon vegan vegetable bouillon powder
• 300 ml hot water
• 5 cloves of garlic, finely chopped
• 1 thumb-sized piece of fresh ginger, peeled and finely chopped
• 2 tbsp tamari soy sauce
• 2 tbsp vegan mirin, Chinese rice wine or dry sherry
• 1 tsp coconut sugar (or soft brown sugar)
• 1 tsp cornflour
• 1 tbsp cold water