Juicy, crisp asparagus and mangetout are served in a rich umami soy sauce with the underlying heat of ginger.
1 Tbsp vegetable oil
100g (¾ cup) raw cashew nuts
thumb-sized piece of fresh ginger, peeled and cut into thin matchsticks
1 garlic clove, finely chopped
2 bunches of asparagus
150g (5oz) mangetout (snow peas), trimmed
1 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
Heat half the oil in a wok over a medium heat. Once the wok is hot, add the cashew nuts and stir-fry for 1–2 minutes until toasted. Transfer to a plate lined with kitchen paper.
Pour the remaining oil into the wok and place over a medium-high heat. Add the ginger and garlic and stir-fry for 30 seconds until fragrant. Add the asparagus and mangetout and stir-fry for a further 2 minutes until tender. Pour in the soy sauce and rice wine vinegar and stir-fry for 1 minute, or until heated through. Remove from the heat, drizzle with the sesame oil and sprinkle with the cashew nuts. Serve and enjoy.
Tip
The best-tasting asparagus are always the ones that are super-fresh. Asparagus tips have the best flavour, so make sure they are firm and not wilting. The stalks should be plump and firm, and the tips should be tightly closed. When you buy your asparagus, store it standing upright in cold, fresh water.