Cashew & Vegetable Stir-Fry

3 tbsp. oil
100g cashew nuts
1 tsp MA’s Chili Pieces
1 onion, sliced
1 tsp MA’s Garlic Paste
400g vegetables of your choice (best vegetables are listed below)
–    broccoli
–    carrots
–    red pepper, sliced
–    yellow pepper, sliced
–    broccoli florets
–    baby sweetcorn
–    zucchini
–    mushrooms
–    Bok Choy
2 tbsp. soy sauce
1 ½ tsp New Beginning sesame oil
1 tsp corn flour
2 tsp MA’s Chicken Stock powder dissolved in 3 tbsp.  Water (substitute salt to taste for vegetarian option)
1 tsp MA’s Ginger Paste
1 tbsl Dad’s Garden Thai Sweet Chili Sauce

Step 1

Heat the oil in a pan and gently fry the cashew nuts. Remove and place in bowl with the chili flakes.

Step 2

In the same pan to fry the cashews sauté the onion for 1 minutes. Add the garlic paste and fry for a further minutes.

Step 3

Cut your vegetables into uniform pieces and add your choice of vegetables making sure to add those that require a longer time to cook first- such as carrots.

Step 4

In a small bowl, mix together the soy sauce, sesame oil, corn flour, chicken stock, ginger paste and Thai sweet chilli sauce.

Step 5

Add the sauce to the pan and mix well until the sauce begins to thicken. Do not over cook or the vegetables will become limp, vegetables should be heated through but still firm.

Step 6

Transfer to a serving dish and sprinkle with the cashew nuts. Serve with hot rice or stir through noodles for a quick meal.