Zucchini & Cashew Curry

Ingredients:

serves 4

• 2 Tbsp Vegetable or peanut oil
• 6 Scallions, chopped
• 2 Garlic cloves, chopped
• 2 Fresh chilies, seeded and chopped
• 1 lb / 450 g Zucchinis, cut into thick slices
• 4 oz / 115 g Shiitake mushrooms, halved
• 2 oz / 50 g / ½ cup Bean sprouts
• 3 oz / 75 g / ½ cup Cashews, toasted or dry-fried
• few Chinese chives, chopped
• 4 Tbsp Thai soy sauce
• 1 Tsp Fish sauce
• Rice or noodles, to serve

( Conversions For Cooking )

Procedures:

1. Heat the oil in a wok or large skillet and saute the onions, garlic, and chilies for 1-2 minutes, until softened but not browned.
2. Add the zucchinis and mushrooms to the wok and cook for 2-3 minutes until tender.
3. Add the bean sprouts, nuts, chives, and both sauces and stir-fry for 1-2 minutes.
4. Serve hot with rice or noodles.