Tuesday, 12 May 2009

Cashew Nut Stir Fry


I have an organic vegetable box delivered from time to time, and this week’s was an absolute cornucopia of delights. Fresh red onions, carrots, asparagus and peppers sat waiting to be united in deliciousness. Of course, one of the best ways to cook fresh vegetables is lightly, serving them while they are still fairly crisp - and one of the easiest ways to do this is in a stir fry. We are still trying to eat less meat, so I decided to incorporate our favourite nuts in this recipe, both for reasons of nutrition and taste. It was very much a thrown together dinner, but the results were scrumptious.

I’ve listed ingredients for two, but the quantities are very generous. You can easily increase or decrease quantities as required. You can use olive oil instead of sesame oil if you prefer, but it really is worth using the sesame oil for its wonderful flavour.

about 2 tablespoons of sesame oil
2 “nests” of medium noodles
1 red onion, thinly sliced
1 generous handful of white mushrooms, sliced
1 red pepper, sliced in thin strips
3 carrots, peeled and thinly sliced
a handful of asparagus, each piece cut in two or three
4 tablespoons Thai sweet chili sauce
5 tablespoons of soy sauce
a handful of roasted, salted cashew nuts

Cook the noodles in boiling water according to package directions. When cooked, drain and toss in about 2 teaspoons of sesame oil. Set aside.

Heat the rest of the sesame oil in a large frying pan or wok until it is nearly smoking. Add the onions and mushrooms and stir fry for a couple seconds. Then add the carrots and red pepper. Stir fry for a few minutes. Add the asparagus and continue to stir fry until all the vegetables are tender crisp (about five minutes).

Stir in the Thai sweet chili sauce and the soy sauce, tossing to coat the vegetables. Add the noodles and cashews to the pan, stirring to coat with the sauce and heat through.

Divide the mixture between two bowls (or three if you are not as greedy as we are!) and enjoy.

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