Bean & Cashew Stir-fry Recipe

Ingredients :

Serves 4

• 3 tbsp sunflower oil

• 1 onion, peeled and finely chopped

• 1 celery stalk, trimmed and chopped

• 2.5cm / 1 inch piece fresh root ginger, peeled and grated

• 2 garlic cloves, peeled and crushed

• 1 red chili, deseeded and finely chopped

• 175g / 6oz fine French beans, trimmed and halved

• 175g / 6oz mangetout, sliced diagonally into 3

• 75g / 3oz unsalted cashew nuts

• 1 tsp brown sugar

• 125ml / 4 fl oz vegetable stock

• 2 tbsp dry sherry

• 1 tbsp light soy sauce

• 1 tsp red wine vinegar

• freshly ground black pepper

• freshly chopped coriander, to garnish

Method :

1. Heat a wok or large frying pan, add the oil and, when hot, add the onion and celery and stir-fry gently for 3-4 minutes or until softened.

2. Add the ginger, garlic and chili to the wok and stir-fry for 30 seconds. Stir in the French beans and mangetout together with the cashew nuts and continue to stir-fry for 1-2 minutes, or until the nuts are golden brown.

3. Dissolve the sugar in the stock, then blend with the sherry, soy sauce and vinegar. Stir into the bean mixture and bring to the boil. Simmer gently, stirring occasionally for 3-4 minutes, or until the beans and mangetout are tender but still crisp and the sauce has thickened slightly. Season to taste with pepper. Transfer to a warmed serving bowl or spoon on to individual plates. Sprinkle with freshly chopped coriander and serve immediately.

Nutritional details per 100g

energy  129kcals/537kj

protein 3g

carbohydrate 9g

fat 10g

fiber 1.9g

sugar 3.1g

sodium 0.3g

√  cow's milk-free    √  egg-free    √  vegetarian    √  seafood-free