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Ingredients
- 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
- For the sauce
- 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
Instructions
- 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.
