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Asian greens with roasted cashews

A recipe from the Good Food collection.

Ingredients

Murdoch Recipe Article Lead - narrow
  • 300 g broccoli, cut into florets
  • 500 g baby bok choy, leaves separated
  • 150 g snow peas
  • 155 g asparagus spears, cut in half diagonally
  • 1 tablespoon peanut oil
  • 2 teaspoons sesame oil
  • 2 tablespoons kecap manis
  • 2 teaspoons mushroom soy sauce
  • ¼ cup (40 g) roasted cashews
  • ¼ teaspoon sesame seeds

Method

1. Steam the vegetables for 3–4 minutes, or until just tender.

2. Heat the oils in a small saucepan. Add the sauces and cook, stirring, over medium heat for 1 minute, or until heated through. Add the sauce to the vegetables and toss. Sprinkle with the nuts and sesame seeds.

Main ingredient:
Asian greens
Course:
Dinner
Occasion:
Midweek dinner

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