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Curtis Stone’s springtime stir-fry

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  • Vegetarian
  • Vegan
  • Dairy free
  • Egg free
  • Lactose free
  • Peanut free
  • No added sugar

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.

  • Serves4
  • Cook time10 minutes
  • Prep time15 minutes
Stir fry dish with onion and coriander


  • 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

Nutritional information

Per Serve: Energy: 1482kJ/355 Cals (17%), Protein: 10g (20%), Fat: 26g (27%), Sat fat: 15g (63%), Carb: 17g (5%), Sugar: 10g (11%) Fibre: 8g (27%), Sodium: 1018mg (51%)

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. 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.
  2. 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.
  3. 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.
  4. Step 4

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