1courgette/zucchini sliced thinly or prepared with a Julienne Peeler
2carrots thinly sliced or prepared with a Julienne Peeler
2spring onions finely chopped
First, combine all the ingredients for the sauce in a small bowl and set aside.
Over medium to high heat add 1 tbsp of oil to the wok. When the oil has heated up add the cashew nuts and fry for roughly 1-2 minutes be careful not to burn them. Remove them from the pan and set aside.
Next, add the rest of the oil along with the onion and garlic to the pan and fry for one minute. Then add the chopped peppers, courgette and carrot to the pan. Stir fry until tender.
Lastly, add the sauce and cashews and cook for around five minutes until the sauce starts to thicken.
Remove from the heat and stir in the spring onion and serve with fragrant Jasmin rice
For the best flavour serve with Jasmin rice. Allow roughly 65g of uncooked rice per person.