Thai Cashew Nut and Vegetable Stir-Fry

Ingredients

• 100 g cashew nuts
• 3 mixed peppers, sliced
• 1 courgette, sliced
• 3 clove garlic cloves
• 4 dried red chillies
• 3 tbsp gluten-free soy sauce (tamari)
• 1 tsp caster sugar
• 2 tbsp vegetable oil
• 4 spring onions, sliced
• 300 g jasmine rice

Method

1. 1

   Cook the jasmine rice according to packet instructions and keep warm.

2. 2

   Dry-fry the cashews in the wok for 2 minutes until golden, then set aside.

3. 3

   Heat the oil in the wok over a high heat, add the dried chillies and garlic and stir-fry for 30 seconds.

4. 4

   Add the peppers and courgette and stir-fry for 4 minutes until slightly softened.

5. 5

   Add the tamari and sugar, toss well, then stir in the spring onions and cashews.

6. 6

   Serve immediately over jasmine rice.