Red Pepper and Green bean Cashew Nut Stir Fry

Preparation Time: 15 minutes
Cooking Time: 6-8 minutes Serves: 6 people

Stir frying is increasingly popular. It is a straightforward method of cooking, - sealing in flavour, nutrients and texture in the quickest possible way. The secret is to have everything ready before you start – including the chopped vegetables, the sauce and the garnish. Your diners need to be ready too as stir fry waits for no one! This vegetarian dish includes cashew nuts – full of protein and everyone’s favourite.

Ingredients

• 2 tablespoons vegetable oil
• 2 red bell peppers – deseeded and cubed
• 2 onions –peeled and finely chopped
• 2 inch piece fresh ginger root – peeled and grated
• 8 ounces Asparagus spears – trimmed and sliced lengthways
• 3 cloves garlic- peeled and finely chopped
• 1-2 red chilies – deseeded and finely chopped
• 2 cups fine beans – trimmed and halved
• 1 cup unsalted cashew nuts
• 2 teaspoons brown sugar
• ½ cup vegetable stock
• 3 tablespoons dry sherry
• 2 tablespoons light soy sauce
• 1 tablespoon corn starch
• Salt and freshly ground black pepper – to taste

Garnish

Method

1) Combine the brown sugar, vegetable stock, sherry and soy sauce together. Take a tablespoon of this mixture to make a paste with the corn starch. Mix this paste back into the vegetable stock mixture.
2) Heat the wok or large frying pan for minute. Add the vegetable oil and when hot add the onion, ginger, garlic and chili.
3) Cook for 2 minutes or until soft.
4) Add the red peppers, asparagus and beans to the wok. Add the vegetable stock. Stir fry for 3-4 minutes until the vegetables are cooked stirring from time to time.
5) Season with salt and freshly ground black pepper.
6) Stir in the cashew nuts.

To serve the stylish way

Serve immediately with sprigs of cilantro.

For further information please contact:

Denise's Kitchen
Northwood, Middlesex, HA6 2HD