Ingredients
- ¼ cup vegetable stock salt reduced
- 2 tbs sweet chilli sauce
- 2 tbs mushroom oyster sauce
- 1 tsp sesame oil
- 2 tsp olive oil
- ⅓ cup raw cashews
- 1 red onion, cut in thin wedges
- 2 garlic cloves, crushed
- 2-3cm piece ginger, peeled and finely chopped
- 1 bunch asparagus, trimmed and cut into 5cm pieces
- 1 bunch baby bok choy, trimmed, stems chopped and leaves separated
- 100g snow peas, trimmed
- 200g firm tofu, drained and cut into 1cm cubes
- steamed brown rice to serve
Method
- Combine stock, sauces and sesame oil in a jug. Set aside. Heat a wok over high heat. Swirl 1 tsp oil around wok. Add cashews and stir-fry until golden. Transfer to a plate. Set aside.
- Heat remaining oil in wok. Add onion. Stir-fry for 2 minutes or until tender. Add garlic, ginger, asparagus and bok choy stems. Stir-fry for 1-2 minutes until just tender.
- Add bok choy leaves, snow peas and sauce mixture. Toss to combine. Cover and cook for 1 minute. Add tofu and stir-fry until hot. Toss through cashews and serve with steamed brown rice.