The Recipes

THE CLASSIC & NEW

Cashew, Ginger & Sesame Veal Stir-fry

INGREDIENTS

1 tbsp peanut oil
500g Richmond Valley Veal Fillet, sliced into strips
2 cloves garlic, crushed
1 tbsp ginger, grated
200g vermicelli noodles
250g green beans
Basil
Kecap Manis (sweet soy sauce) to serve

Cashew Sauce
½ cup tahini
¼ cup soy sauce
½ cup chicken stock
2 tbsp honey
½ cup roasted cashews, roughly chopped

METHOD

Place all sauce ingredients in a bowl and stir to combine. Set aside.

Cook vermicelli noodles to the directions on pack. Set aside.

Heat the oil in a large wok or frying pan over high heat. Add the veal, garlic and ginger and cook until browned. Add the sauce and cook, stirring, for 2–3 minutes or until the veal is cooked through. Add the noodles and beans and toss to combine.

Top with basil, a drizzle of kecap manis and extra cashews to serve.

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COOKING CLASSIC