© 2018 Ching He Huang. All rights reserved.

Prawn And Cashew Nut Stir Fry

Serves : 2 Preparation 5 mins Cooking 7 mins Total 12
Nutrition facts: 616.00 calories 31.60g protein 22.90g carbs 8.90g sugars 44.70g fat 8.70g 6.40g fibre 1188.00mg sodium
Ingredients: 200g cooked peeled, tail on Prawn 1 large bunch of tender, sliced to 1 inch pieces Asparagus 1 inch piece of fresh root, peeled and finely grated Ginger 1 large, slice in half and then half moon slices on the angle Carrot 1 x 150g packet raw Cashew nut 1 tablespoon Groundnut oil 1 small splash Water 1 tablespoon Shaosing rice wine 2 tablespoons Low sodium light soy sauce 1 teaspoon + 1 tablespoon cold water Cornflour 1 teaspoon Toasted sesame oil A healthy, quick and easy recipe!

Prawn And Cashew Nut Stir Fry

  1. Serves : 2
  2. Preparation time 5 Minutes
  3. Cooking time 7 Minutes
per serving

Cals


616.00

Protein (g)


31.60

Carbs (g)


22.90

Sugars (g)


8.90

Fat (g)


44.70

Sat Fat (g)


8.70

Fibre (g)


6.40

Sodium (mg)


1188.00

Source from

Ching He Huang Web Site

About the recipe

main courses

A healthy, quick and easy recipe!

Ingredients
  • Prawn - 200g cooked peeled, tail on
  • Asparagus - 1 large bunch of tender, sliced to 1 inch pieces
  • Ginger - 1 inch piece of fresh root, peeled and finely grated
  • Carrot - 1 large, slice in half and then half moon slices on the angle
  • Cashew nut - 1 x 150g packet raw
  • Groundnut oil - 1 tablespoon
  • Water - 1 small splash
  • Shaosing rice wine - 1 tablespoon
  • Low sodium light soy sauce - 2 tablespoons
  • Cornflour - 1 teaspoon + 1 tablespoon cold water
  • Toasted sesame oil - 1 teaspoon

Steps

  • Prepare all the ingredients.
  • Heat a wok over high heat and add the groundnut oil. Add the ginger and cook stirring for a few seconds and then add in the asparagus and the carrots and give it a good stir cooking for 1 minute. Then add a small splash of cold water around the rim of the wok to help create some steam to help the vegetables cook. Then add in the cashew nuts and toss together. Follow by adding in the cooked prawns, give that a good mix and then its time to season. Season with rice wine, low sodium light soy sauce toss well. Prepare some cornstarch slurry by adding the cornflour paste and pour in and stir in well coating all the ingredients. Add a last splash of toasted oil incorporating all the seasonings well and transfer to a serving dish.
  • Serve immediately with Jasmine rice or brown rice.
Ingredients
  • Prawn - 200g cooked peeled, tail on
  • Asparagus - 1 large bunch of tender, sliced to 1 inch pieces
  • Ginger - 1 inch piece of fresh root, peeled and finely grated
  • Carrot - 1 large, slice in half and then half moon slices on the angle
  • Cashew nut - 1 x 150g packet raw
  • Groundnut oil - 1 tablespoon
  • Water - 1 small splash
  • Shaosing rice wine - 1 tablespoon
  • Low sodium light soy sauce - 2 tablespoons
  • Cornflour - 1 teaspoon + 1 tablespoon cold water
  • Toasted sesame oil - 1 teaspoon