Thai Sweet and Sour Vegetables with Cashews
Method
Serves 4. Serve with rice as a main course or on its own as a side dish.
1. Dry-fry or toast the cashew nuts. Set aside.
2. Heat the oil in a wok and stir-fry the onions for 1-2 minutes until they start to soften.
3. Add the chili, carrots, courgettes and broccoli and stir-fry for 2-3 minutes. Then add the mushrooms, bok choi, sugar, soy sauce and rice vinegar and stir-fry for another 1-2 minutes.
4. Sprinkle the cashews over the stir fry and serve immediately.
Ingredients
1½ tablespoons vegetable, groundnut or stir-fry oil.
1 small red chili, sliced. Remove the seeds for a milder
flavour
2 onions, thinly sliced
2 carrots, thinly sliced
2 courgettes, thinly sliced
A small head of broccoli, cut into florets
115g / 4oz closed cup mushrooms, sliced
115g / 4oz bok choi, halved
2 tablespoons soft light brown sugar
2 tablespoons Thai soy sauce
1 tablespoon rice vinegar
55g / 2oz cashew nuts
