Tamarind vegetables and cashews


  • 1 tablespoon sunflower oil
  • ⅓ cup (50 g) unsalted cashew nuts
  • 200 g (7 oz) sugar snap peas
  • 1 cup (180 g) fresh or canned baby corn
  • 1 red capsicum (bell pepper), halved, seeded and thinly sliced
  • 2⅔ cups (200 g) shredded bok choystir–fry noodles, to serve
  • 1 tablespoon tamarind concentrate
  • 2 tablespoons salt–reduced soy sauce
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon cornflour (cornstarch)
  • 2 tablespoons dry sherry


  1. To make the tamarind sauce, put all of the ingredients in a bowl with 2 tablespoons water.
  2. Stir well to combine, then set aside until needed.
  3. Heat the sunflower oil in a wok or large frying pan and add the cashew nuts.
  4. Cook for 1 minute, or until golden.
  5. Remove from the pan and drain on paper towels.
  6. Add the sugarsnap peas, baby corn and capsicum to the wok and stir–fry over high heat for 2–3 minutes, or until the vegetables begin to soften.
  7. Pour in the tamarind sauce and add the bok choy.
  8. Stir–fry for about 30 seconds, then cover and simmer for 2 minutes.
  9. Transfer the vegetables to a serving dish, scatter the cashew nuts over the top and serve the vegetables with the stir–fry noodles.

Serves 4
Preparation: 15 minutes
Cooking: 8 minutes

Source: Low Fat No Fat Asian Cooking
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