Curtis Stone’s springtime stir-fry

Packed to the brim with green goodness, this Asian-style dish is ready to plate up in 25 minutes.

4

15m

10m

Ingredients

  • 1/4 cup (60ml) coconut oil
  • 200g cup mushrooms, thickly sliced
  • 2 bunches asparagus, woody ends trimmed, halved crossways
  • 225g sugar snap peas, trimmed
  • 1 celery stick, thinly sliced
  • 1 tbs minced garlic
  • 1 tbs ginger paste
  • 1 long red chilli or jalapeño chilli, thinly sliced (optional)
  • 120g baby spinach leaves
  • 1/2 cup (75g) unsalted roasted cashews
  • 1 large spring onion, thinly sliced
  • 1/2 cup coriander leaves
  • 2 tsp sesame seeds, toasted

Stir-fry sauce

  • 1/4 cup (60ml) tamari or soy sauce
  • 2 tsp cornflour
  • 2 tsp rice wine vinegar
  • 1 tsp sesame oil

Method

STEP 1

To make the stir-fry sauce, combine the tamari or soy sauce, cornflour, vinegar and oil in a screw-top jar. Seal and shake well to combine.

STEP 2

Heat a wok or large frying pan over high heat. Add the coconut oil and mushrooms. Cook, without stirring, for 1 min. Using 2 wooden spoons, stir in the asparagus, sugar snap peas and celery. Cook, stirring occasionally, for 2 mins. Add the garlic, ginger and chilli, if using. Cook, stirring occasionally, for 2 mins or until aromatic.

STEP 3

Add spinach to wok or pan and cook, stirring, for 1 min or until spinach wilts. Add the cashews and stir-fry sauce and bring to a simmer, stirring to combine.

STEP 4

Sprinkle stir-fry mixture with spring onion, coriander and sesame seeds.

Dietary information

Vegetarian
Vegan
Dairy-free
Egg-free
Lactose-free
Peanut-free
No added sugar
Yeast-free

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.