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.
- 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
- 1/4 cup (60ml) tamari or soy sauce
- 2 tsp cornflour
- 2 tsp rice wine vinegar
- 1 tsp sesame oil
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.
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.
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.
Sprinkle stir-fry mixture with spring onion, coriander and sesame seeds.