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Prawn Mangetout and Cashew Nut Stir-Fry

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Serves: 4
85g / 3 oz dry roasted cashew nuts
3 tbsp peanut oil
4 spring onions, finely sliced
2 celery sticks, thinly sliced
3 carrots, finely sliced
100g / 3 1/2 oz baby corn, halved
175g / 6 oz mushrooms, finely sliced
1 clove of garlic, roughly chopped
450g / 1 lb raw prawns, peeled
1 tsp cornflour
2 tbsp soy sauce
50ml / 2 fl oz chicken stock
225g / 8 oz Savoy cabbage, shredded
175g / 6 oz mangetout cooked
rice, to serve

Put a frying pan over a medium heat and add the cashew nuts; toast them until they begin to brown. Remove with a slotted spoon and reserve.

Add the oil to the saucepan and heat. Add the spring onions, celery, carrots and baby corn and cook, stirring occasionally, over a medium-high heat for 3-4 minutes.

Add the mushrooms and cook until they become brown. Mix in the garlic and prawns, stirring until the prawns turn pink.

Mix the cornflour smoothly with the soy sauce and chicken stock. Add the liquid to the prawn mixture and stir. Then add the Savoy cabbage, mangetout and all but a few of the cashew nuts and cook for 2 minutes.

Garnish with the reserved cashew nuts and serve on a bed of rice.

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