Nutrition balance score
Great
Glycemic Index
46
Low
Glycemic Load
30
High
Nutrition per serving
Calories473.2 kcal (24%)
Total Fat19.2 g (27%)
Carbs65.1 g (25%)
Sugars10.7 g (12%)
Protein14.7 g (29%)
Sodium1143.8 mg (57%)
Fiber7.7 g (27%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Preheat the oven to 180°C. Set a pan with 200ml salted water to boil. When the water is boiling, add the rice, reduce the heat and simmer gently for 20 minutes, stirring occasionally. When the rice is cooked through, drain and set aside.
Step 2
Cut the fresh root ginger into matchsticks. Slice the shiitake mushrooms and cut the salad onions into 3cm pieces. Halve the asparagus spears widthways and trim the sugar snap peas.
Step 3
Roast the cashews on a baking tray for 8-10 minutes until golden, then set aside to cool.
Step 4
Mix the hoisin, soy and fish sauces in a bowl with the lime juice and 1 tablespoon water.
Step 5
Heat the sunflower oil in a wok or large frying pan over a high heat. When it is smoking hot, add the garlic and ginger and fry for 30 seconds, then add the mushrooms and fry for 2 minutes.
Step 6
Stir in the salad onions and asparagus and fry for 1 minute. Then add the sugar snap peas and fry for two more minutes.
Step 7
Tip the sauce into the pan and stir to coat all the veg. Bubble for a final minute, and then remove from the heat.
Step 8
Quickly chop the roasted cashews and slice the chilli. Scatter both over the stir fry and serve at once with the cooked rice.
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