Stir Fried Vegetable Salad

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil
• 4 ounces cashew nuts
• 1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips
• 7 ounces thin green beans, trimmed,but with the tails left on
• 2 yellow sweet peppers, halved,seeded and cut into thin strips
• 1 bunch green onion, trimmed and sliced diagonally
• 7 ounces asparagus, trimmed into 2 inch lengths
• 1 -2 tablespoon chopped fresh coriander (cilantro)
• 1 teaspoon sesame oil
• 1 lemon, juice of
• salt & freshly ground black pepper
• 1 (85 g) package watercress

Recipe

• 1 heat 1 tbs oil in a wok or a 10 inch frying pan.
• 2 when hot, stir fry the cashew nuts until golden.
• 3 remove and set aside.
• 4 add a further 1 tbs oil and stir fry the ginger for 1/2 minute.
• 5 add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
• 6 transfer to a large bowl.
• 7 add another tbs of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
• 8 add the peppers and onions to the beans.
• 9 add the final tbs oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
• 10 add 2 to 3 tbs water, cover the pan and steam for about 5 minutes until tender.
• 11 add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
• 12 season to taste.
• 13 toss together and set aside to cool.
• 14 just before serving, twist off the watercress stalks and add the leaves to the salad.
• 15 toss again and transfer to a serving bowl.