Asparagus fettucine stir fry with peanut sauce
A tasty meal for four, or halve the ingredients and have a romantic dinner for two with aphrodisiac asparagus!
What you need:
- 375g/12oz fettucine pasta
- 225g/8oz asparagus, trimmed and cut into 2.5cm/1 inch pieces
- 225g/8oz french beans, cut into 2.5cm/1 inch pieces
- 15ml/1tbsp groundnut oil
- 1 large red chilli, deseeded and finely chopped
- 1 clove garlic, chopped
- 2.5cm/1 inch root ginger, chopped
- 6spring onions, water
- 30ml/2tbsp shoyu
- 30ml/2tbsp crunchy peanut butter
- 15g/1/2 oz basil, torn
- 15ml/1tbsp toasted sesame oil
- 25g/1 oz plain peanuts, roasted and chopped
- Extra basil leaves to garnish
What you do:
- Cook the pasta according to the instructions on the packet, drain and keep warm.
- Steam the asparagus and green beans for 5 minutes.
- Heat the oil in a wok and quickly fry the chilli, garlic, ginger and spring onions for 1 minute. Add the asparagus and green beans, mix well and cook for 2 minutes.
- Cream the water, shoyu and peanut butter together and stir into the vegetables with the basil and sesame oil. Add the warm pasta and toss well to combine. Turn into a serving dish and sprinkle with the peanuts. Garnish with basil leaves and serve.
Recipe created by the Cordon Vert cookery school
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