Stir-fry vegetables with cashews

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olive magazine

4 ratings

Recipe by olive magazine

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1. Heat 2 tbsp oil in a wok or large pan. Add the onion and cook for 2 minutes. Add the red pepper and mushrooms and cook for 3 minutes, stirring frequently. Add the pak choi and garlic, mix well and cook for 2 more minutes. Finally, add the cashew nuts, mix and serve with a drizzle of soy, sesame oil or chilli sauce if you like.

Per serving

457 kcalories, protein 14.6g, carbohydrate 19.9g, fat 36.1 g, saturated fat 4g, fibre 0g, salt 0.59 g

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• lizzy

  11 September 2008

  lizzy rated this recipe

  

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• Lizzie T

  14 March 2009

  Lizzie T rated and commented on this recipe

  

  lovely combination, I made this to accompany a chicken dish at a dinner party. Easy to prepare and cook.

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• halebop

  16 March 2009

  halebop rated and commented on this recipe

  

  very tasty dish - I serve this with rice

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• Lukash Beeharry

  12 September 2009

  Lukash Beeharry rated and commented on this recipe

  

  Fresh and healthy dish, tasty served on its own. I added a finely chopped red chilli for some extra kick, and a used a slug of Ketchap instead of soy for a bit more sweetness.

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Ingredients

• vegetable oil
• 1 red onion sliced
• 1 red pepper , sliced
• 200g mushrooms , sliced
• 2 heads of pak choi , cut into quarters
• 1 garlic clove , crushed
• 100g cashews
• soy sauce , sesame oil, chilli oil to drizzle (optional)

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Difficulty and servings

Serves 2

Preparation and cooking times

Vegetarian, Vegan

Ingredients

• vegetable oil
• 1 red onion sliced
• 1 red pepper , sliced
• 200g mushrooms , sliced
• 2 heads of pak choi , cut into quarters
• 1 garlic clove , crushed
• 100g cashews
• soy sauce , sesame oil, chilli oil to drizzle (optional)

Per serving

457 kcalories, protein 14.6g, carbohydrate 19.9g, fat 36.1 g, saturated fat 4g, fibre 0g, salt 0.59 g

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