vegetable stir-fry

  • 1 tablespoon peanut oil
  • 2 large red chillies, seeded and sliced 
  • 2 onions, sliced into thin wedges 
  • 2 cloves garlic, sliced 
  • ¼ teaspoon cracked black pepper 
  • 200g green beans, trimmed 
  • 1 red capsicum (bell pepper), sliced 
  • 2 zucchini (courgettes), sliced 
  • 2 cups broccoli florets 
  • 200g snow peas (mange tout), trimmed 
  • 2 tablespoons soy sauce 
  • 1 tablespoon sugar 
  • 2 tablespoons small basil leaves 
  • ¼ cup roasted unsalted cashews
  1. Heat a wok or large frying pan over high heat. Cook the oil, chillies, onions, garlic and pepper for 2 minutes. Add the beans, capsicum, zucchini, broccoli and snow peas and stir-fry for 4–5 minutes or until tender. Toss through the soy sauce and sugar. Sprinkle with the basil and cashews and serve with jasmine rice or as a side dish. Serves 4 as a side dish or with rice as a meal.
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