Asparagus, Capsicum & Cashew Stir-Fry 

Rating: (10 ratings made)

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A fresh, healthy dinner option - ready in 15 minutes!

Suggestions:

You can reduce the fat content further by using a short spray of cooking spray instead of the peanut oil, by using a non-stick wok or frypan, or by using a drizzle of water instead of the peanut oil.

Ingredients:

1/2 Tbsp peanut oil

3 capsicums (red and yellow), cut into strips

3 bunches asparagus, woody ends removed, sliced

1 tsp minced garlic

1 tsp sesame oil

2 Tbsp sweet chilli sauce

2 Tbsp soy sauce, salt-reduced

1 pinch coarsely ground black pepper, to taste

2/3 cup unsalted, dry-roasted cashews

Directions:

Heat peanut oil in a wok or frypan and stir-fry capsicums over a high heat for 2 - 3 minutes. Add asparagus and garlic, then stir-fry until asparagus is tender crisp, about 5 minutes.

Combine sesame oil, sweet chilli sauce and soy sauce. Just before serving, toss mixture through asparagus and capsicums and season with pepper. Serve scattered with cashews.

Author:

Australian Asparagus Council

Member Comments: (3)

By: hzande - 2010-08-27
Toasting the cashews quickly without oil is also a good way to add flavour.

By: dos4gw - 2008-10-31
Also I think that leaving out the peanut oil would be a big mistake - it''s an important part of a simple dish like this. 1/2 tbsp to make 4 serves is not too much in my opinion.

By: dos4gw - 2008-10-31
This is a great stir fry base, quick and easy. For even lower calories, leave out the cashews. Turn it into a meal by serving with a cup of cooked rice. Also I found that adding a little water (maybe 1/3 cup) with the asparagus helped to produce a tasty stock sauce, which I think is essential in any stir fry.