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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.