Prep 20 mins
Cook 30 mins
This is an unusual but delicious salad. The best way to tackle it is to stir fry each vegetable separately, then dress with sesame oil, lemon juice and seasoning.
- 4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil
- 4 ounces cashew nuts
- 1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips
- 7 ounces thin green beans, trimmed,but with the tails left on
- 2 yellow sweet peppers, halved,seeded and cut into thin strips
- 1 bunch green onion, trimmed and sliced diagonally
- 7 ounces asparagus, trimmed into 2 inch lengths
- 1 -2 tablespoon chopped fresh coriander (cilantro)
- 1 teaspoon sesame oil
- 1 lemon, juice of
- salt & freshly ground black pepper
- 1 (85 g) package watercress
- Heat 1 TBS oil in a wok or a 10 inch frying pan.
- When hot, stir fry the cashew nuts until golden.
- Remove and set aside.
- Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
- Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
- Transfer to a large bowl.
- Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
- Add the peppers and onions to the beans.
- Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
- Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
- Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
- Season to taste.
- Toss together and set aside to cool.
- Just before serving, twist off the watercress stalks and add the leaves to the salad.
- Toss again and transfer to a serving bowl.
Very tasty and quite beautiful salad. Loved the addition of the watercress. I cut back on the oil but will cut even more next time. The salad seemed a bit greasy.