zoom Stir-fried asparagus with chilli and cashews

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    Stir-fried asparagus with chilli & cashews

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    Stir-fried asparagus with chilli & cashews

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes


    50g cashews
    1 tbsp hoisin sauce
    21⁄2 tsp reduced salt soy sauce
    1 tsp vegetarian fish sauce
    1⁄2 lime, juice
    1 tbsp sunflower oil
    2 cloves garlic, crushed
    10g fresh root ginger,cut into matchsticks
    150g shiitake mushrooms, sliced
    4 salad onions, cut into 3cm pieces
    230g Waitrose & Partners Bunched Asparagus, spears halved widthways
    80g trimmed sugar snap peas
    1 red chilli, sliced250g cooked rice, to serve


    1 Preheat the oven to 180oC, gas mark 4. Roast the cashews on a baking tray for 8-10 minutes until golden, then set aside to cool. Meanwhile, mix the hoisin, soy and vegetarian fish sauces in a bowl with the lime juice and 1 tbsp water.

    2 Heat the oil in a wok or large frying pan over a high heat. When it is smoking hot, add the garlic and ginger and fry for 30 seconds, then add the mushrooms and fry for 2 minutes. Stir in the salad onions and asparagus and fry for 1 minute, then add the sugar snap peas and fry for 2 more minutes.

    3 Tip the sauce into the pan and stir to coat all the veg, bubbling for a final minute, then remove from the heat. Quickly chop the roasted cashews; scatter over the stir fry along with the chilli. Serve at once with the cooked rice.

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    Cook’s tip

    Roast a big batch of cashews and store the leftovers in an airtight container. Use to sprinkle over stir fries and noodle dishes to give extra flavour and crunch.


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