Ingredients
- 1 tablespoon sunflower oil
- ⅓ cup (50 g) unsalted cashew nuts
- 200 g (7 oz) sugar snap peas
- 1 cup (180 g) fresh or canned baby corn
- 1 red capsicum (bell pepper), halved, seeded and thinly sliced
- 2⅔ cups (200 g) shredded bok choystir–fry noodles, to serve
- 1 tablespoon tamarind concentrate
- 2 tablespoons salt–reduced soy sauce
- 2 teaspoons grated fresh ginger
- 1 teaspoon cornflour (cornstarch)
- 2 tablespoons dry sherry
Preparation
- To make the tamarind sauce, put all of the ingredients in a bowl with 2 tablespoons water.
- Stir well to combine, then set aside until needed.
- Heat the sunflower oil in a wok or large frying pan and add the cashew nuts.
- Cook for 1 minute, or until golden.
- Remove from the pan and drain on paper towels.
- Add the sugarsnap peas, baby corn and capsicum to the wok and stir–fry over high heat for 2–3 minutes, or until the vegetables begin to soften.
- Pour in the tamarind sauce and add the bok choy.
- Stir–fry for about 30 seconds, then cover and simmer for 2 minutes.
- Transfer the vegetables to a serving dish, scatter the cashew nuts over the top and serve the vegetables with the stir–fry noodles.