STIR-FRIED VEGETABLES WITH CASHEW NUTS RECIPE

STIR-FRIED VEGETABLES WITH CASHEW NUTS

Ingredients for Stir-Fried Vegetables with Cashew Nuts
* 900 g/2 lb mixed vegetables (see note below)
* 30-60 ml/2-4 tbsp sunflower or olive oil
* 2 garlic cloves, crushed
* 15 rnl / l tbsp grated fresh root ginger
* 50 g/2 oz//2 cup cashew nuts or 60 ml/ 4 tbsp sunflower seeds, pumpkin seeds or sesame seeds
* Soy sauce
* Salt and freshly ground black pepper

How to Cook Stir-Fried Vegetables with Cashew Nuts
1. Prepare the vegetables according to type.
2. Carrots and cucumber should be cut into very fine matchsticks.
3. Heat a frying pan, then trickle the oil around the rim so that it runs down to coat the surface.
4. When the oil is hot, add the garlic and ginger and cook for 2-3 minutes, stirring.
5. Add the harder vegetables and toss over the heat for a further 5 minutes, until they start to soften.
6. Add the softer vegetables and stir-fry all of them over a high heat for 3-4 minutes.
7. Stir in the cashew nuts or seeds.
8. Season with soy sauce, salt and pepper. Serve at once.

Note:
* To prepare mixed vegetables, use a pack of stir-fry vegetables or make up your own mixture.
* Choose from carrots, mangetouts, baby sweetcorn, pak choi, cucumber, beansprouts, mushrooms, peppers and spring onions.
* Drained canned bamboo shoots and water chestnuts are delicious additions.