Asparagus and toasted cashew stir-fry from A Modern Way to Eat: Over 200 Satisfying, Everyday Vegetarian Recipes (That Will Make You Feel Amazing) (page 148) by Anna Jones

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute green beans for sugar snap peas, spring greens for spinach, and coriander or both coriander and mint for mint. See recipe for variations.

  • kellilee on April 08, 2023

    Made with green beans in place of sugar snap peas and served over brown jasmine rice. This was bright and fresh and light and a perfect dinner. Anna states that it only makes two servings but we ended up with 4 servings with no complaints.

  • izabela on February 21, 2020

    It'd be better with rice than noodles. Next time, I would crush up the cashews. The sauce was delicious and simple!

  • stockholm28 on June 15, 2019

    I wasn’t so sure about this on first bite, but it grew on me and I liked it. Lime, ginger, and mint were the flavors that stood out and it was very fresh tasting. It took about 10 minutes to prep and 10 minutes to cook. I’d make it again when I wanted something different to do with asparagus and sugar snaps.

  • VineTomato on July 05, 2018

    We loved this recipe - bright green, fresh and the sauce is delicious. I served with udon noodles.

  • Lepa on July 22, 2016

    We didn't like this. The lime flavor was overpowering and somehow off-putting.

  • Astrid5555 on May 22, 2015

    This stir-fry was exceptionally good with just the right balance between sweeteness and heat and a nice crunch from the cashew nuts. Served with Amy Chaplin's "Quick braised tempeh" from At Home in the Wholefood Kitchen. Worked really well together.

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