Ingredients:
almonds or cashew nuts
a little oil
1 onion, chopped
1 clove garlic, crushed
fresh ginger, grated (can use ground ginger)
1 carrot, sliced
other vegetables eg: broccoli, cauliflower, green beans, peas, capsicum, sprouts
1 tin baby corn, drained and rinsed
1 tin bamboo shoots, drained and rinsed
hokkien noodles
4 tsp cornflour
1 vegetable stock cube
2 tbs dry sherry
3 tbs water
Cooking instructions
Stir fry the nuts in oil until golden brown. Remove from wok.
Stir fry garlic, ginger, onion, and other fresh vegetables. When just about cooked add bamboo shoots and corn, then noodles which have been soaked briefly in hot water to separate.
Mix cornflour, stock cube, sherry and water together, and add to wok. Mix well and stir until sauce thickens. Add more water if needed.
Add nuts and stir through, then serve.
