As you may have caught on, I am obsessed with stir fries. So easy to do, healthy & super tasty! This one is a definite winner, inspired by another delicious recipe from A Modern Way To Eat by Anna Jones.
I added some singapore noodles to this dish, and don’t be afraid of the dark colour of this dish. Not only does it give it a more meaty look without any animals (perfect for meat free monday), but it’s a great colour contrast. The only reason mine got this dark was the soy sauce I used was a darker variety. Still tasted just as delicious. I garnished with some pickled radishes for a pop of flavour & colour.
Asparagus & Cashew Stir Fry
- sesame oil
- 6 spring onions, sliced
- a thumb sized piece of fresh ginger, peeled & finely chopped
- 1 bunch of asparagus, ends snapped off, and spears cut into 2cm pieces
- 200g sugar snap peas or halved green beans
- a couple of handfuls of spinach OR finely shredded spring greens
- a pinch of dried chilli flakes
- 1 tbsp maple syrup
- 1 tbsp soy sauce
- grated zest & juice of 1 unwaxed lime
- a small bunch of fresh mint or coriander, or both, roughly chopped
- a big handful of toasted cashew nuts
- Get the wok ready to work! A large frying pan also works a treat too. Add a splash of sesame oil & heat it up. Throw in the spring onions and ginger and fry for a minute or two, then add the asparagus and sugar snap peas/beans and fry together for a couple of minutes, just until they have lost their rawness. Pop in the spinach/spring greens and stir until wilted.
- Next add the chilli flakes, maple syrup, soy sauce, and the lime juice and zest and then cook for another minute or two.
- Take off the heat, stir in the herbs, and scatter over the cashews. Serve straight away, with rice or noodles.