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    Ching-He Huang’s Wok fried sugar snap peas & mange tout

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    Ching-He Huang’s Wok fried sugar snap peas & mange tout

    "This can be served as a side dish or as a meal for one – a simple stir fry of sugar snap peas and mangetout with cashew nuts. Tasty and healthy! If you are watching your salt intake then use raw cashew nuts." - Ching

    Ingredients

    1 tbsp ground nut oil


    150g sugar snap peas

    
150g mangetout, slice in half if they are large


    1 tbsp grated ginger

    
4 tbsp unsalted cashews (toasted)


    1 tsp yellow bean paste or 1 teaspoon shop bought oyster sauce

    1 tsp low sodium light soy sauce

    
a pinch of sea salt


    a pinch of light brown sugar

    Method

    1. Heat a wok over a high heat and add the groundnut oil and the ginger, allow to sizzle for 30 seconds before adding the sugar snap peas and mangetout. Stir-fry for one to two minutes.

    2. Add the rest of the ingredients and toss the pan for another minute. Serve immediately. 

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    © Copyright Ching-He Huang, 2013

    To view Ching's recipe for Steamed wined chicken with orange & ginger dressing, click here


    To view Ching's recipe for Chinese roast duck lettuce leaves, click here

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