Seasonal Asparagus Stir Fry

Name: Seasonal Asparagus Stir Fry with Protein Packed Cashews
Total time: 25 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 Asparagus; 1 Tenderstem® Broccoli; 1 Spring Onion; 1 Garlic Clove; 1 Ginger; 1.5 Cashew Nuts; 2 Egg Noodle Nest; 1 Soy Sauce; 2 Yellow Bean Sauce; ½ Rice Vinegar; ½ Sesame Oil

with Protein Packed Cashews

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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

Asparagus

Tenderstem® Broccoli

Spring Onion

Garlic Clove

Ginger

1.5

Cashew Nuts

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

Egg Noodle Nest

(Contains: Egg, Cereals containing gluten)

Soy Sauce

(Contains: Cereals containing gluten, Soya)

Yellow Bean Sauce

(Contains: Soya)

Rice Vinegar

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

Instructions

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.

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 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.

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.

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

Add the noodles, the broccoli and the sauce to pan

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.