Tamarind and cashew stir-fry

Once all the vegetables and the sauce have been prepared, this stir–fry can be cooked in mere minutes. It is an ideal quick midweek meal, packed with ingredients that not only taste good but that are good for you, too.

Tamarind and cashew stir-fry


  • 2 tablespoons sunflower oil
  • ⅓ cup (50 g) unsalted cashew nuts
  • 200 g sugar snap peas
  • 200 g baby corn, halved
  • 1 red capsicum, seeded and cut into strips
  • 200 g bok choy, sliced
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons light soy sauce
  • 2.5 cm piece of fresh ginger, peeled and finely grated
  • 1 teaspoon cornflour
  • 2 tablespoons dry sherry
  • 400 g medium egg noodles
  • 1 teaspoon sesame oil
  • 2¼ cups (205 g) bean sprouts, trimmed
  • 1 onion, thinly sliced
  • 2 tablespoons light soy sauce
  • 2–3 tablespoons chopped fresh coriander


  1. Mix the sauce ingredients with 2 tablespoons of water in a small bowl, and set aside.
  2. Heat 1 tablespoon of the sunflower oil in a wok or large frying pan and add the cashew nuts.
  3. Cook for 1 minute or until pale golden, then use a slotted spoon to remove the nuts from the pan and set aside to drain on paper towel.
  4. Add the sugar snap peas, corn and capsicum to the wok and stir–fry over a high heat for 2–3 minutes or until the vegetables begin to soften.
  5. Pour in the prepared sauce and add the bok choy.
  6. Cook, stirring, for about 30 seconds, then cover and simmer for 2 minutes.
  7. Transfer the vegetables to a hot serving dish, scatter the nuts over and keep hot.
  8. Cook the noodles in boiling water for 3 minutes.
  9. Drain, return to the pan and drizzle the sesame oil over them.
  10. Set aside.
  11. Heat the remaining 1 tablespoon of sunflower oil in the wok or frying pan and add the bean sprouts and onion.
  12. Stir–fry for 2 minutes.
  13. Add the noodles and cook for a further 3 minutes, tossing the ingredients together well.
  14. Pour the soy sauce over the noodle mixture and transfer to a large serving dish or individual bowls.
  15. Sprinkle with the coriander.
  16. Serve the vegetables separately or pile them on top of the noodles.

Serves 4
Preparation: 15 minutes
Cooking: about 15 minutes


Amazing Vegetables

Click here for more cookbooks...

More Recipes

Cooking for Chemo

New free cookbook aims to help those battling cancer

Australia’s Leukemia Foundation has worked with qualified dietitians and celebrity chefs to produce a range of easy, tasty and nutritious recipes for blood cancer patients.

Need To Lose Weight? Start With Butter In Your Coffee

Need Help To Lose Weight? Start With Butter In Your Coffee

It may sound strange - and downright disgusting - but wellness experts are singing the praises of this buttery beverage.

Rendang Wrestling: To Crisp or Not to Crisp

The Great Rendang Scandal: to Crisp or Not to Crisp?

What was all the recent fuss surrounding chicken rendang? We give you the lowdown on the kitchen kerfuffle.
Easy Peasy Chocolate Cake

Easy Peasy Chocolate Cake

Here's a no-fuss, yet impressive, cake for a special occasion. Serve with a generous dollop of cream or a spoonful of good ice-cream.
Double Chocolate Creams

Double Chocolate Creams

A delicious treat, chocolate is a great feel-good food.