Stir-fried bean sprouts and carrots with cashews

Ingredients

For 1 serving

• Bean sprouts210 g
• Carrots90 g
• Cashews25 g
• Sesame oil2 teaspoons
• Tamari2 teaspoons
• Ginger5 g

Contains: nuts, soy, sesame,

Method

1. Peel the carrots and cut them into fine julienne; peel the ginger and chop it finely; rinse the bean sprouts and drain well.
2. Toast the cashews in a dry wok or frying pan over medium heat for 2–3 minutes, shaking often, until golden; set aside.
3. In the same wok, heat the sesame oil over high heat with the ginger for a few seconds, until fragrant, then add the carrots and stir-fry for 2 minutes.
4. Add the sprouts and the tamari and stir-fry for another minute, until the sprouts are hot but still crunchy; finish with the cashews and serve straight away.