Stir Fried Vegetable Salad Recipe

Name: Stir Fried Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil; 4 ounces cashew nuts; 1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips; 7 ounces thin green beans, trimmed,but with the tails left on; 2 yellow sweet peppers, halved,seeded and cut into thin strips; 1 bunch green onion, trimmed and sliced diagonally; 7 ounces asparagus, trimmed into 2 inch lengths; 1 -2 tablespoon chopped fresh coriander (cilantro); 1 teaspoon sesame oil; 1 lemon, juice of; salt & freshly ground black pepper; 1 (85 g) package watercress

Servings: persons

4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil
4 ounces cashew nuts
1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips
7 ounces thin green beans, trimmed,but with the tails left on
2 yellow sweet peppers, halved,seeded and cut into thin strips
1 bunch green onion, trimmed and sliced diagonally
7 ounces asparagus, trimmed into 2 inch lengths
1 -2 tablespoon chopped fresh coriander (cilantro)
1 teaspoon sesame oil
1 lemon, juice of
salt & freshly ground black pepper
1 (85 g) package watercress

1
Heat 1 TBS oil in a wok or a 10 inch frying pan.
2
When hot, stir fry the cashew nuts until golden.
3
Remove and set aside.
4
Add a further 1 TBS oil and stir fry the ginger for 1/2 minute.
5
Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy.
6
Transfer to a large bowl.
7
Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment.
8
Add the peppers and onions to the beans.
9
Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes.
10
Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender.
11
Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice.
12
Season to taste.
13
Toss together and set aside to cool.
14
Just before serving, twist off the watercress stalks and add the leaves to the salad.
15
Toss again and transfer to a serving bowl.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 tablespoons grapeseed oil or 4 tablespoons any light cooking oil, 4 ounces cashew nuts, 1 inch fresh ginger, peeled,thinkly sliced and cut into fine matchstick sized strips, 7 ounces thin green beans, trimmed,but with the tails left on, and more.

Yes, Stir Fried Vegetable Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Stir Fried Vegetable Salad

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