This recipe is from the magazine Super Food Ideas.
1/3 cups cashews
2 1/2 tbsp olive oil
250g (about 9 oz) fresh baby corn, washed and halved
4 green onions, thinly sliced
2 cups shredded cooked chicken
125g (about 4 1/2 oz) snow peas, trimmed and shredded
1 lime, juiced
1/2 tsp caster sugar
1) Heat wok or large frying pan over high heat until hot. Add cashews and stir-fry for about 2 minutes or until golden brown. Remove to a plate.
2) Add 2 tsp oil to wok and swirl to coat. Add corn and stir fry for about 1 to 2 minutes until bright yellow and mostly tender. Remove to a large bowl and set aside for about 5 minutes to cool.
3) Add green onions chicken and snow peas to corn. Toss gently to combine.
4) Whisk 1/4 cup lime juice, sugar, remaining oil and salt and pepper in a bowl and drizzle over salad. Add cashews, toss gently and serve.
Note: I stir-fried the meat and veggies together and made it a warm (not hot) salad... tasted really good!
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