Vegan Pad Thai w/ Stush's Sweet & Spicy Ginger Sauce
#apartment5c : Vegan Pad Thai w/ Stush's Original Sauce
Stush in the Bush, an oasis of food, nature and vibes high in the hills of the north coast of Jamaica. Creating food is an artform in flavor and scent of course, but also in visual stimuli and physical environment. Stush in the Bush, is a combination of the natural craftings of mother nature, and heartfelt arrangements of art, music and sophistication. The experience is as hand crafted and sincere as the environment.
I was gifted a jar of the amazing Stush’s Originals : Sweet & Spicy Ginger Sauce- a flavor punch combo of hot ginger, salty soy sauce and sweet earthy brown sugar. I knew it would be perfect for this pad thai I was dying to make. See recipe below. Enjoy and follow @apartment5c
1 : sweet onion
3 : cloves of garlic
2 : chayote (cho-cho)
2 : zucchini
2 : carrots
½ : pound green beans
1 : package of rice noodles
Garnish : handful of cashews and scallions
Stush’s Originals : Sweet & Spicy Ginger Sauce
lite soy sauce
#apartment5c: I always get started with music. Sometimes caught in indecision or randomness, i hit shuffle and let fate decide. Other times, I let a mood, the weather, or nostalgia do the choosing. Music and food always make a beautiful pairing.
Peel and slice the onion and peel and chop/press the garlic
Peel, core and dice the chayote into cubes
Cut the zucchini into cubes, slices or half moons (your preference :))
Shred or make ribbons with the carrots
Clean ends and cut beans into halves or thirds
Set a large pot of water to boil.
In a large pan or wok, heat grapeseed oil over medium heat and add the onions and garlic.
Sizzle until softened.
Add cubed chayote. Cook for about 15 minutes or until tender, stirring occasionally.
Add zucchini, green beans, and mushrooms.
Season with sea salt, black pepper, cumin, chili flakes and turmeric. Start with adding 1 teaspoon of each. Stir to combine.
Add 4 tablespoons of Stush sauce and 2 tablespoons of lite soy sauce. Stir to combine.
Let this simmer for 10 minutes on medium low.
While this is simmering…
Add the rice noodles to the pot of boiling water.
Using tongs, keep the noodles separated by stirring and liftings noodles gently.
They only need to boil for about 3 minutes.
Strain the noodles and fill a large bowl with cool water.
Put the noodles into the bowl of water to cool and stop cooking.
Strain the noodles and add them to the pan with the veggies.
Add ½ cup of pineapple juice and 2 tablespoons of sesame oil and reseason.
Toss and stir to combine.
Roughly chop scallions and cashews for topping.
Dish into large serving bowl, top the dish with scallions and cashews! Enjoy!
If you try this recipe, post a pic and tag @apartment5c :)