Cashew Pheasant Stir Fry
Simple and healthy cashew, pheasant stir fry as used by Matt Peacock and Roxy Winstanley in our Field to Fitness Campaign.
|For the dish|
|3x||Whole garlic, minced|
|1x||Red onion, sliced|
|1x||Medium red sweet pepper, small slices|
|1/3 of a cup||Unsalted dry roasted cashews,|
|1x can||Sliced water chestnuts, drained|
|2 tbsp||Reduced soy sauce|
|2 tbsp||Oyster sauce|
|2 tsp||Sesame oil|
Chop up the red pepper, onion.
Remove the ends and string edges of the mangetout.
Then crush the garlic.
Heat a non stick wok or frying pan then add the cashews.
Cook until the nuts start to brown then remove from the heat.
Once you have removed the cashews from the pan add half the sesame oil to the pan then add in the garlic and onions, stir fry until lightly brown then add in the red pepper, water chestnuts and mangetout.