Bell Pepper & Cashew Stir-fry
This is a very fast dinner from scratch. Use "straight-to-wok" rice noodles to avoid having to cook noodles.
- 3 bell peppers - I prefer red, orange and/or yellow for this dish - deseeded and diced
- 2 tbsp cooking oil of choice
- 2 tsp chili powder or 2 tsp jarred chopped chilis
- 1 cup unsalted raw cashews or cashew pieces
- 2 tbsp cornstarch or arrowroot
- 2-3 tbsp soy sauce
- 1 cup water
- salt and a little brown sugar, to taste
Heat the oil in a large frying pan or wok. Put the chili powder or chopped chili into the oil and heat for a few minutes. Then put in the bell peppers and stir thoroughly. Cook these for about 3-5 minutes before stirring in the cashews. Pour in the water and let cook for 5-10 minutes until the cashews are softened.
While this is cooking, in a separate bowl mix the cornstarch with the soy sauce until it forms a sticky paste. Stir this into the pan. If it gets too clumpy or doesn't distribute well enough through the pan, add a little more water until there is enough paste on everything to form a light glaze. Sprinkle on a little salt and a tiny amount of brown sugar and mix. Serve on rice or noodles.