A delicious crunchy recipe, courtesy of Waitrose, which I have tried several times and adapted to the way I cook. It can be served with rice but is equally good served on its own as a starter.

50g cashews
1 tbsp hoisin sauce
1⁄2 tsp light soya sauce
1⁄2 lime, juice
1 tbsp sunflower oil
2 cloves garlic, crushed
15g fresh root ginger, peeled and coarsely grated
150g shiitake or mixed mushrooms, sliced
4 salad onions, finely sliced at an angle
250g asparagus spears, halved widthways at an angle
80g trimmed sugar snap peas
1 – 2 red chillies, finely sliced (no need to deseed)

Oven at 180ºC

Roast the cashews on a baking tray in the oven for 8-10 minutes until golden and then set aside to cool. Chop coarsely.
Mix the hoisin and soya sauce with the lime juice and a tablespoon of water.
Heat the oil in a wok or large frying pan over a high heat. When it is smoking hot, add the garlic and ginger and fry for barely 30 seconds, then add the mushrooms and fry for 2 minutes. Stir in the salad onions and asparagus and fry for 1 minute and, finally, add the sugar snap peas and fry, stirring, for 2 minutes more.
Pour the sauce into the pan and stir to coat all the vegetables. Let cook for a minute. Remove from the heat, turn into a warmed bowl and scatter the chopped cashews on top.
Serve immediately..