Cashew Asparagus Stir fry

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

Ingredients

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

Method

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.