Simple Stir Fries

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

asp cas stir fry

Serves: 2

Ingredients:

  • 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

asp cash stir fry prep

Method:

  1. 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.
  2. Next add the chilli flakes, maple syrup, soy sauce, and the lime juice and zest and then cook for another minute or two.
  3. Take off the heat, stir in the herbs, and scatter over the cashews. Serve straight away, with rice or noodles.

up close of asp cash stir fry

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