Stir Fried Vegetable Salad

Recipe by MarieRynr
READY IN: 50mins


  • 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.