Colourful zucchini and shiitake stir-fry | vegan

I'm ending the zucchini week with a very colourful, easy and full of taste recipe.

Servings: 4 Preparation: 15 min / 30 min Cooking: 10 min

Ingredients:

50 g dried or 200 g soaked or fresh shiitake mushrooms

500 g yellow zucchini

6 stalks of spring onion

1 medium carrot

100 g cashew nuts

1 jalapeno pepper (seeds removed)

about 10 chives

1 tsp dried lemongrass

4 Tbsp soy sauce

1 Tbsp Hoisin sauce

Instructions:

If you're using dried shiitake mushrooms, place them in a bowl, pour boiling water on them, and let them soak for about 30 min.
Cut the shiitake mushrooms and zucchini to quite big chunks.
Spiralize or chop the carrot.
Chop the spring onions, jalapeno pepper, and chives.
Heat up a wok pan with a bit of vegetable oil. Put in the mushrooms and zucchini. Let it fry for a few minutes to soften up stirring once in a while.
In the meantime, heat up a small pan without oil. Toss in your cashew nuts and roast them until they are brown. Be careful not to burn them!
When the mushrooms and the zucchini are a bit softer, put in the spring onions, carrot, roasted cashews and jalapeno pepper to the wok. Let it fry for a few more minutes stirring it once in a while.
Lastly, add the chives, lemongrass, soy sauce and Hoisin sauce. Mix everything well and leave it for a couple of minutes to fry. Serve hot with noodles.