Making Asparagus cashew stir-fry

  • 225g/8oz raw cashew nuts
  • 2 tablespoons sunflower oil
  • 450g/1lb fresh asparagus
  • 4 spring onions, chopped
  • 1 red pepper, seeded and chopped
  • 1 garlic clove, minced
  • 900g/2lb freshly cooked brown rice, to serve

  • 3 tablespoons light soy sauce
  • 2 tablespoons cornflour
  • 350ml/12fl oz water
  • 1 tablespoon minced fresh root ginger
  • 1 teaspoon sesame oil
  • 1/4 teaspoon crushed red pepper flakes
• Spread the cashew nuts over a baking sheet. Toast under a hot grill until golden, turning them frequently. Set aside.

• To make the sauce, combine the soy sauce and cornflour in a small bowl, stirring until smooth. Stir in the \ remaining sauce ingredients, and set aside.

• Heat the oil in a wok over a medium-high heat. Stir-fry the asparagus, spring onions, pepper and garlic until the vegetables are tender. Stir the sauce mixture, pour it over the vegetables and stir-fry until the sauce is  thickened and glossy. Reduce the heat and fold in the cashew nuts.

• Cover and cook for 1 minute until the cashews are heated through. Serve immediately with the hot brown rice.

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