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Main course · Thai

Thai Cashew Nut and Vegetable Stir-Fry

20 min Serves 4 ~534 kcal/serving ~£5.50 (£1.38/serving) VegetarianVeganGluten-freeDairy-freeContains-nuts
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Ingredients

  • 100 g cashew nuts
  • 3 mixed peppers, sliced
  • 1 courgette, sliced
  • 3 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

Nutrition (per serving)

Calories
534 kcal
Protein
13.6 g
Carbohydrate
76.2 g
of which sugars
9.2 g
Fat
19 g
of which saturates
2.9 g
Fibre
5.3 g
Salt
1.90 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

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.

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