Cashew & Bean Sprout Stir Fry

Cashew & Bean Sprout Stir Fry is put together in around twenty minutes. Quick and healthy, it makes a perfect light meal, or serve alongside other dishes as a main meal.

With garlic, spring onions plus a light dressing of  soy sauce and sesame oil, it’s incredibly tasty too.

Jump to Recipe

As befits a quick recipe like this, the post telling you all about it is going to be brief too. Yes, I know that’s rather unlike Moorlands Eater!

BACK TO STIR FRYING, THANKS TO AN ELECTRIC WOK

Like many people who love stir frying, I was bereft when we moved to a house with no gas in the kitchen. That’s because, as all sensible cooks know, woks and electric hobs do not go together.

Besides not heating the sides of a wok properly, electric cooking rings are just too darned small and not hot enough. But, now I’ve discovered electric woks, I’m loving getting back into stir frying. Sorry to those purists who’re horrified. But needs must!

After some research, I went for a Domo electric wok and I’ve been really happy with it. The wok is a good size, heats up quickly and gets to those high temperatures you need for stir frying. If you then need to turn the temperature down to keep things warm for a while, it’s really responsive. All round, an excellent buy.

CASHEW & BEAN SPROUT STIR FRY

I came up with Cashew & Bean Sprout Stir Fry when I wanted something quick after walking the dog.

As I had a fresh batch of homegrown mung bean sprouts in the fridge, a stir fry with some of these crunchy beauties seemed obvious.

I returned to home sprouting all kinds of seeds a couple of years ago after many years absence. If you want to try it yourself, then read my Complete Guide to Sprouting at Home.

In the meantime, if you don’t grow your own bean sprouts, then shop bought will be fine. Just give them a good wash and drain before using.

For extra crunch plus nutritional balance, I added a handful of cashew nuts to the bean sprouts in my stir fry. As things were going to go pretty fast, I browned the cashews first.

The rest of the flavourings and method for Cashew & Bean Sprout Stir Fry are pretty simple too.

MAKING THE STIR FRY

Before I started stir frying, I quickly mixed up a savoury sauce. This was a couple of teaspoons of light soy sauce, a teaspoon of dark soy sauce, a teaspoon of sesame oil plus freshly ground black pepper. For balance, I added a little sugar too.

Then I  quickly fried chopped garlic, shredded spring onions plus the bean sprouts before returning the cashews to the wok. Finally, I added the sauce and bubbled the whole lot for barely 2 minutes.

Once the sauce is reduced so that it just clings to the vegetables and cashews, it’s done.

To serve, I sprinkled over snipped chives plus toasted black and white sesame seeds.

A crunchy, salty, tangy, nutritious lunch in less than twenty minutes, thanks to my new found love of electric woks.

I hope you love it too!

Have you made Cashew & Bean Sprout Stir Fry?

Leave a comment and don’t forget to rate the recipe.

Print

Cashew & Bean Sprout Stir Fry

Quick, healthy and with a light sauce of garlic, spring onion, soy sauce & sesame, incredibly tasty too.

Course Main Course, Side Dish, Lunch, Light Meal

Cuisine Chinese, Vegetarian, Vegan

Keyword quick, wok

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1

Author Moorlands Eater

Ingredients

• 2 tsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp toasted sesame oil
• freshly ground black pepper
• ¼-½ tsp sugar optional
• 1-2 tsp groundnut or other oil
• 30 g cashew nuts
• 2 cloves garlic finely chopped
• 3 spring onions shredded
• 2-3 handfuls fresh beansprouts rinsed and drained
• 1-2 tsp chopped chives to garnish
• 1 tsp toasted sesame seeds to garnish

Instructions

1. In a small bowl, stir together the light and dark soy sauces, sesame oil, a twist of black pepper plus sugar to taste if using. Set aside.

2. Heat a wok or suitable frying pan to moderately high and put in 1tsp of the groundnut oil.

   When hot, add the cashews and quickly brown (2-3 min).

   Use a slotted spoon to remove the cashews to a bowl, leaving the oil behind.

3. If there's less than a teaspoon of oil left in the wok or pan, add a little more.

4. Add the garlic and chilli, stirring constantly until the garlic is just starting to colour (1-2 min).

5. Add the spring onions and beansprouts. Continue to stir fry until they are hot and browning (3 min).

6. Quickly add the sauce mixture and stir fry for 2 min.

7. Transfer to a bowl, sprinkle the chives and sesame seeds over the top, then serve.