Cashew & Veg Stir Fry With Rice

Boil half a kettle

Add your white long grain rice to a pot with a lid with 225ml [300ml] [450ml] cold water and bring to the boil over a high heat

Once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

Heat a large, dry, wide-based pan (preferably non-stick) over a medium heat

Once hot, add your cashew nuts and cook for 2-3 min or until toasted and lightly golden, then transfer to a small bowl and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Deseed your pepper[s] (scrape the seeds and pith out with a teaspoon) and chop into bite-sized pieces

Slice your chestnut mushrooms finely

Trim, then chop your green beans into bite-sized pieces

Return the reserved pan to a medium-high heat with a drizzle of vegetable oil

Once hot, add the chopped pepper, chopped green beans and sliced mushrooms and cook for 4-5 min or until starting to soften

Once starting to soften, add your toasted sesame oil, ginger & garlic paste and 1 tsp [1 1/2 tsp] [2 tsp] flour and cook for 1-2 min or until fragrant

Once fragrant, add 150ml [225ml] [300ml] boiled water to the pan with your soy sauce and agave and bring to the boil over a high heat

Once boiling, reduce the heat to medium-high and cook for 3-4 min or until starting to thicken

Once slightly thickened, stir through your toasted cashews and cook for a further 1-2 min – this is your cashew & veg stir fry