Springtime Stir-fry

Ingredients

• 1/4 cup (60ml) coconut oil
• 200g cup mushrooms, thickly sliced
• 2 bunches asparagus, woody ends trimmed, halved crossways
• 225g sugar snap peas, trimmed
• 1 celery stick, thinly sliced
• 1 tbsp minced garlic
• 1 tbsp ginger paste
• 1 long red chilli or jalapeño chilli, thinly sliced (optional)
• 120g baby spinach leaves
• 1/2 cup (75g) unsalted roasted cashews
• 1 large spring onion, thinly sliced
• 1/2 cup coriander leaves
• 2 tsp sesame seeds, toasted
• 1/4 cup (60ml) tamari or soy sauce
• 2 tsp cornflour
• 2 tsp rice wine vinegar
• 1 tsp sesame oil
• Tofu
• Green beans
• Asparagus

Method

1. To make the stir-fry sauce, combine the tamari or soy sauce, cornflour, vinegar and oil in a screw-top jar. Seal and shake well to combine.
2. Heat a wok or large frying pan over high heat. Add the coconut oil and mushrooms. Cook, without stirring, for 1 min. Using 2 wooden spoons, stir in the asparagus, sugar snap peas and celery. Cook, stirring occasionally, for 2 mins. Add the garlic, ginger and chilli, if using. Cook, stirring occasionally, for 2 mins or until aromatic.
3. Add spinach to wok or pan and cook, stirring, for 1 min or until spinach wilts. Add the cashews and stir-fry sauce and bring to a simmer, stirring to combine.
4. Sprinkle stir-fry mixture with spring onion, coriander and sesame seeds.