Ingredients for Stir Fried Vegetable Salad
- Grapeseed Oil
- 1/2 cup cashew nuts
- Fresh Ginger
- Green Beans
- Yellow Sweet Peppers
- Green Onion
- 1 bunch asparagus, trimmed
- Fresh Coriander
- 2 tablespoons sesame oil
- Lemon, Juice Of
- Salt & Freshly Ground Black Pepper
- 1 cup watercress leaves
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How to Make Stir Fried Vegetable Salad
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat.
- Add the cashew nuts and stir-fry until golden brown (about 3-4 minutes). Remove and set aside.
- Add another tablespoon of vegetable oil to the wok. Add the minced ginger and stir-fry for 30 seconds.
- Add the green beans and stir-fry for 4-5 minutes, until tender-crisp.
- Transfer the beans to a large bowl.
- Add another tablespoon of vegetable oil to the wok. Stir-fry the sliced bell pepper and red onion for 2-3 minutes. Add the spring onions during the last minute of cooking.
- Add the pepper and onion mixture to the bowl with the green beans.
- Add the final tablespoon of vegetable oil to the wok. Add the asparagus and stir-fry for 1 minute.
- Add 2-3 tablespoons of water, cover the wok, and steam for 5 minutes, or until the asparagus is tender.
- Add the asparagus to the bowl with the other vegetables. Add the cashew nuts, coriander, sesame oil, and lemon juice.
- Season with salt and pepper to taste.
- Toss everything together gently. Set aside to cool slightly.
- Just before serving, remove the watercress stems and add the leaves to the salad.
- Toss gently and transfer to a serving bowl.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
10g
Fat
13g
Carbs
5g
