About this recipe: Once all the vegetables and the sauce have been prepared, this stir-fry can be cooked in minutes. It is an ideal quick midweek meal, packed with ingredients that taste good and that are good for you too.
*For a Thai-style stir-fry, use mange-touts instead of sugersnap peas, and replace the pak choy with 125 g (4½ oz) carrots, thinly sliced; 1 can sliced bamboo shoots, about 225 g, drained; and 4 spring onions, thinly sliced. Instead of the tamarind sauce, mix together 4 tbsp sweet chilli sauce, 2 tbsp light soy sauce, 1 tbsp Thai fish sauce and a 2.5 cm (1 in) piece of fresh root ginger, peeled and finely chopped. Serve with the noodle mixture or with plain boiled rice. *Frozen vegetables make stir-fries even quicker to prepare. Try frozen sugarsnap peas, sweetcorn and green beans with chopped fresh spring onions, chopped garlic and/or chopped fresh root ginger. There is no need to thaw the vegetables first – just add them to a little hot sunflower oil and stir away. *For a more substantial dish, add 200 g (7 oz) peeled raw tiger or king prawns with the sauce in step 2.
Cashew nuts offer vitamin B1 and the minerals iron, zinc, magnesium and selenium. They also contain a high proportion of fat, but most of it is of the ‘healthy’ monounsaturated kind.
B1, C, E, folate, A, B6, niacin, copper, iron, B2, calcium, potassium, zinc
Really nice recipe. A variety of great flavours which, although relatively subtle, really complemented each other and you got a different hit of each with every mouthful. There was also a range of textures. I've never fried cashews before but they cooked a lot faster than expected (20-30 secs), so be careful to keep them moving when making this or they'll burn! The noodles I used were fresh, not dried, so I omitted step 3. - 04 Apr 2015
This recipe was easy to follow and produced a tasty dinner. Made even quicker and easier by simply using two bags of ready chopped stir fry veges from Sainsburys.The flavours were subtle and not overpowering, the cashews in it were just delicious. Will make this again, although I will use the veg from the original recipe next time. - 12 Apr 2013