Packed to the brim with green goodness, this Asian-style salad makes the most of seasonal favourites like asparagus, sugar snap peas, celery and spinach.
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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.
