- about 300 gram spinach leaves
- half bowl of mushrooms
- 3 carrots
- small handful of snow peas (ours were the first ones from our kitchen garden!)
- about 2 cm (0.8 inch) ginger root
- 2 tablespoons curry powder
- 1 red onion
- 3 garlic cloves
- large handful cashew nuts
- 3 tablespoons sesame oil
- salt to taste
Kitchen equipment needed
- cutting board & chef’s knife
- optional: salad spinner
- mushroom brush or paper kitchen towel
- vegetable peeler
Preparation — 10 minutes
RINSE the spinach, remove any hard stems and use a salad spinner to het rid of any excess water. RINSE the mushrooms with a brush or paper kitchen towel. DIVIDE the mushrooms into quarts and remove the ends of the snow peas. PEEL the carrots and chop into not too large pieces. PEEL the red onion and garlic cloves. Finely CHOP the garlic cloves and slice the red onion into (half) rings.
Finishing the curried stir-fry vegetables — 10 minutes
HEAT the wok on high heat until it starts to smoke, ADD a few tablespoons of sesame oil and sauté the carrot and snow peas. ADD the mushrooms, onion and garlic after a few minutes. After another few minutes, also ADD the ginger, cashewnuts and curry powder. To FINISH the dish ADD the spinach in batches.
SEASON with salt and serve as a side dish, for example to go with marinated pork shoulder chops. You can also ADD some soy sauce to create more of a sauce so this dish can be served with rice and noodles. Enjoy!