Snow Peas, Cashews with Ginger and Chilli

Fresh, crispy and sweet snow peas are really ideal for a quick stirfry. You can also add protein (chicken, prawn, egg or tempeh) to this simple dish. It's easy to prepare and ready within 15 minutes. Just simply shred the trimmed snow peas and toss with chilli and ginger for maximum flavour and crunch.
Snow peas, aka Chinese pea pods, are young and flat with very small peas inside (different from rounded snap peas) and typically available all year-round, but the peak season is spring through early winter. As their name implies, snow peas can survive frost and snow.

300 g Snow peas, trimmed, thinly sliced lengthways
60 g Raw cashews
1 tbsp Peanut oil (or olive oil)
3cm-piece Fresh ginger, peeled, thinly sliced
1 Large garlic clove, peeled and thinly sliced
1 Small red chilli, deseeded and thinly sliced
1 tbsp Chinese rice wine (or dry sherry)
1 tbsp Glutenfree soya sauce
A few grinds of black pepper
1 tsp Chop parsley, to garnish (optional)

Rinse snow peas, trim ends, and string them if necessary. Thinly slice them lengthways.
Heat a large skillet over medium heat. Stir-fry cashews for 3-5 minutes or until golden. Transfer to a plate.
Add the oil to the skillet and heat over medium-high heat. Stir-fry the ginger, garlic and chilli until aromatic, 30-45 seconds.
Add the snow peas and stir-fry for 1-2 minutes. Add the Chinese rice wine, soya sauce and black pepper. Stir-fry for a further minute or until the snow peas are just tender. Add the cashews and toss to combine. Transfer to a platter and garnish with chopped parsley.

3 comments:

My name is Erika. 1/11/24 13:38: What a fabulous combination Angie. It looks perfect for a November evening too. Happy new month to you.
ellie 1/11/24 13:47: Looks amazing! Wishing you a wonderful November 🦊💛🍂
Caitlin&Megan 1/11/24 13:48: Oh, I do like cashews! Very festive! Happy Friday!