Tamarind and cashew stir-fry


  • 2 tablespoons sunflower oil
  • ⅓ cup (50 g) unsalted cashew nuts
  • 200 g sugar snap peas
  • 200 g baby corn, halved
  • 1 red capsicum, seeded and cut into strips
  • 200 g bok choy, sliced
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons light soy sauce
  • 2.5 cm piece of fresh ginger, peeled and finely grated
  • 1 teaspoon cornflour
  • 2 tablespoons dry sherry
  • 400 g medium egg noodles
  • 1 teaspoon sesame oil
  • 2¼ cups (205 g) bean sprouts, trimmed
  • 1 onion, thinly sliced
  • 2 tablespoons light soy sauce
  • 2–3 tablespoons chopped fresh coriander


  1. Mix the sauce ingredients with 2 tablespoons of water in a small bowl, and set aside.
  2. Heat 1 tablespoon of the sunflower oil in a wok or large frying pan and add the cashew nuts.
  3. Cook for 1 minute or until pale golden, then use a slotted spoon to remove the nuts from the pan and set aside to drain on paper towel.
  4. Add the sugar snap peas, corn and capsicum to the wok and stir–fry over a high heat for 2–3 minutes or until the vegetables begin to soften.
  5. Pour in the prepared sauce and add the bok choy.
  6. Cook, stirring, for about 30 seconds, then cover and simmer for 2 minutes.
  7. Transfer the vegetables to a hot serving dish, scatter the nuts over and keep hot.
  8. Cook the noodles in boiling water for 3 minutes.
  9. Drain, return to the pan and drizzle the sesame oil over them.
  10. Set aside.
  11. Heat the remaining 1 tablespoon of sunflower oil in the wok or frying pan and add the bean sprouts and onion.
  12. Stir–fry for 2 minutes.
  13. Add the noodles and cook for a further 3 minutes, tossing the ingredients together well.
  14. Pour the soy sauce over the noodle mixture and transfer to a large serving dish or individual bowls.
  15. Sprinkle with the coriander.
  16. Serve the vegetables separately or pile them on top of the noodles.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes

Source: Amazing Vegetables
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