Full of the nut Asia wok

1.

Cook rice in salted water according to the instructions on the packet. Peel garlic and chop finely. Clean the chilli, cut lengthways, core, wash and finely chop. Peel and wash the carrots and cut into very thin slices.

2.

Clean and wash the sugar snap peas. fleshWash, pat dry and cut into approx. 1 cm pieces. Season with salt and pepper, then turn all over in starch.

3.

Roast the nuts in a wok or in a large pan without fat and remove them. Heat the oil in the wok. Fry the meat in it over high heat for 2–3 minutes. Stir in the garlic, chilli and vegetables, fry for about 1 minute.

4.

Stir in 2 tablespoons of water, fish and soy sauce. Continue cooking for 1–2 minutes. Season with a little salt. Scatter cashew nuts on top. Serve with rice.