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Seasonal Asparagus Stir Fry
Seasonal Asparagus Stir Fry

Seasonal Asparagus Stir Fry

with Protein Packed Cashews

Recipe Development Team
Recipe Development TeamPublished on January 01, 2015
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Ahhhh asparagus season, thou art too short! One of our favourite seasons has rolled around again and we plan to make the most of it. This tasty little Chinese number invokes memories of our first ever Chinese restaurant experience, but we’ve reworked the recipe for maximum nutrition and freshness. Sihk faahn! (that’s Cantonese for bon appetit!)

Tags:
Healthy
•Veggie
Allergens:
Nuts
•Egg
•Cereals containing gluten
•Soya
•Sesame

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active
DifficultyMedium

Ingredients

serving amount

1

Asparagus

1

Tenderstem® Broccoli

1

Spring Onion

1

Garlic Clove

1

Ginger

1.5

Cashew Nuts

(Contains: Nuts May contain traces of: Sesame, Nuts, Peanut)

2

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

1

Soy Sauce

(Contains: Cereals containing gluten, Soya)

2

Yellow Bean Sauce

(Contains: Soya)

½

Rice Vinegar

½

Sesame Oil

(Contains: Sesame)

Nutritional information

/ per serving
Energy (kcal)420 kcal
Energy (kJ)1757 kJ
Fat14 g
of which saturates2 g
Carbohydrate57 g
Protein15 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Knife
•Grill Pan
•Pot
•Strainer
•Bowl
•Spoon

Cooking Instructions and Tips

Finely dice ginger
1

Remove the woody end of the asparagus and cut into 4cm pieces. Cut the very end off the tenderstem broccoli. Finely slice the spring onion, separating the white and greens. Peel the garlic and ginger and finely dice.

2

In a dry pan, toast off the cashew nuts for a few mins until golden. As always, watch your nuts closely as they can burn quickly.

Boil noodles and tenderstem
3

Boil a large pot of water with ¼ tsp of salt for the noodles and tenderstem. Boil the noodles for 4 mins until just cooked and add the tenderstem for the last 2 mins. Drain them under cold running water and put back in the pan filled with cold water.

Fry the asparagus
4

In the same pan you used for the nuts, now add 1 tbsp of oil over a high heat. Add the asparagus and fry off for 3 mins, remove from the pan and reduce the heat to medium.

5

Mix the soy sauce, yellow bean sauce, rice vinegar and 3 tbsp of water.

Add the noodles, the broccoli and the sauce to pan
6

Add the whites of the spring onion, garlic, ginger and sesame oil to the pan and cook for 1 min. Add the asparagus back to the pan along with the sauce and mix everything together. Add the drained noodles and broccoli and warm everything through.

Finished dish
7

Divide the stir fry between your bowls and top with the toasted cashew nuts and the greens of the spring onions.

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