Chilli Asian Greens and Cashew Stir-Fry (*SF)

[Guest guest]

Chilli Asian Greens and Cashew Stir-Fry

 

 

1/2 cup unsalted roasted cashew nuts

2 tablespoons (8 tsp) peanut oil

3 green onions, sliced diagonally

2 garlic cloves, finely chopped

150 g (5 1/3 " ) Swiss brown button mushrooms, thickly sliced

1 bunch snake beans, cut into 8 cm (3 " ) lengths

1 bunch Chinese broccoli (gai lum) -OR- choy sum,

trimmed, stems chopped, leaves separated

2 long red chillies, deseeded, thinly sliced

1 quantity " Sweet Chilli and Lime Stir-Fry Sauce (see below)

 

steamed jasmine rice, to serve

 

 

1. Place cashews in a wok over high heat. Stir-fry for 4 to 5 minutes

or until golden. Transfer to a plate. Wipe wok clean with paper towel.

 

2. Heat wok over high heat until hot. Add oil and swirl to coat. Add

green onions, garlic, mushrooms, snake beans, broccoli stems and

chillies. Stir-fry for 1 minute.

 

3. Add sauce. Cover and cook for 1 minute or until vegetables are

just tender. Uncover, add broccoli leaves and stir-fry for 1 to 2

minutes or until leaves wilt. Sprinkle over cashews and stir to

combine. Spoon over rice and serve.

 

 

Serves 4.

 

 

 

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Sweet Chilli and Lime Stir-Fry Sauce

 

 

100 ml sweet chilli sauce

1 lime, juiced

2 teaspoons vegetarian fish sauce (see Condiments folder)

 

 

Place sweet chilli sauce, 2 tablespoons (8 tsp) lime juice and

vegetarian fish sauce in a jug. Whisk with a fork until well combined.

 

 

Makes 1/2 cup.