Sunday, 17 June 2012

Cashew Asparagus Stir fry

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I love quick and easy stir-fries for lazy days. Here's one that I came across at With a Glass and Mummy I can cook to add to the ever growing list of lazy days dishes! The texture of cashews compliments the crunchiness of the sweet asparagus. I've used tau chu or fermented soy bean paste to add a touch of saltiness to the dish instead of soy sauce and oyster sauce as horrors of horrors!!! I ran out of oyster sauce!! 
Adapted from Mummy I can cook

1 bunch of asparagus
Handful of cashew nuts
Thumb size ginger, peeled and minced
3 cloves of garlic, peeled and minced
1 tsp of tau chu or fermented soy bean paste mixed with some water to loosen it up
1 tsp cornflour+ 1 tsp water to make a slurry

1. Trim asparagus by snapping off the tough ends. Chop into index-finger lengths. 
2. Heat wok or pan over medium heat and dry-toast the cashews, stirring often till they're golden-brown and release their nutty aroma. Set aside.
3. Increase heat, add the oil, and when the oil is hot, add the ginger and garlic, stir-frying for about 5 seconds till aromatic. Add the asparagus, stir-fry for 2 min, or till almost tender and still bright green. 
4. Pour in the sauce ingredients i.e. everything else, and cook until sauce thickens. Return the cashews to the pan, give a final toss to coat, and serve immediately with rice. 


  1. Looks brilliant, I'm chuffed you were inspired by my recipe! I also ran out of oyster sauce recently (horrors haha), and did it with salted black beans which was yum too, tau cheo sounds it'd work even better! I love the taucheo in this, may very well give that a go myself.

    1. Thanks! I will have to try the salted black beans version soon too!

  2. I love quick and easy stir fries too. This one is a keeer!

  3. Yum! This looks like such a simple, fast, yet amazingly tasty dish. I love food like that! Thanks so much for the recipe.

  4. Like the crunch and nuttiness that the cashews add to the stir-fry!

  5. Sylvia, your stir fry looks fantastic! I love the fermented soybean paste addition (would it be similar to the Japanese miso? I add this one quite often to stir-fries too!). The photo is gorgeous, as always. Thanks a lot for mentioning my blog :-)

    1. Thanks Sissi! I think it's a little different as tau chu is aged and miso is not, if i'm not wrong.

  6. I love asparagus recipes especially this season. We buy asparagus often but we have a same recipe rotation and we had enough. Now we can add another great recipe to try. Never knew cashew and asparagus could be a great match!

    1. Definitely a good addition to your repertoire! :)


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