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    Vegetable and Cashew Nut Stir-Fry

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    Vegetable and Cashew Nut Stir-Fry

    Retain as many nutrients as possible by cooking the fresh vegetables quickly in this simple but tasty stir-fry.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 12 minutes
    • Total time: 22 minutes 25 minutes

    Serves: 4


    • 150g pack Waitrose Cashew Nuts
    • 1 tbsp oil
    • 1 bunch salad onions, cut into 3cm pieces
    • 1 red pepper, deseeded and sliced
    • ½ x 250g pack baby corn, halved lengthways
    • 150g pack trimmed mangetout peas
    • 300g pack fresh beansprouts
    • 4 tbsp Wing Yip Black Bean Sauce
    • 2 x 250g packs Waitrose Microwave Egg Fried Rice


    1. Dry-fry the cashew nuts in a large frying pan for 2 minutes or until golden, then set aside.
    2. Heat the oil in the frying pan and fry the salad onions and pepper for 2 minutes. Add the baby corn, mangetout and toasted cashews and stir-fry for 4 minutes.
    3. Add the beansprouts, black bean sauce and 2 tablespoons of cold water. Stir-fry for a further 2-3 minutes, until the vegetables are tender. Serve with the egg fried rice, cooked according to the pack instructions.

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    Cook's tips

    For a non-vegetarian option, add cooked peeled tiger prawns or shredded cooked chicken breast for the last 2-3 minutes of cooking, and serve with noodles.


    Average user rating

    4 stars