23 December 2012,21:05 by
Ponmathi Srilekha.S

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Serves :

Preparation Time :
25 minutes

Cooking Time :
40 minutes

Preparation Method :

  • Heat the oil in a wok or pan, add the onion and celery when hot. Stir-fry gently for 3-5 minutes or until softened.
  • Add in the ginger, garlic and chilli, stir-fry for about half a minute.
  • Stir in the French beans and mangetout together with the cashew nuts, stir-fry for about 2-3 minutes or until the nuts turn golden brown.
  • Stir the sherry mixture into the bean mixture and bring to the boil.
  • Simmer to low flame for about 3-5 minutes or until the beans and mangetout turn tender but still crisp and the sauce has thickened slightly.
  • Stir occasionally. Adjust seasoning with salt and pepper to taste.
  • Transfer to a warmed serving bowl. Sprinkle with fresh chopped coriander and serve immediately.


  • 150 grams French beans, trimmed and halved
  • 150 grams mangetout, sliced diagonally into 3
  • 100 grams  unsalted cashew nuts
  • 50 ml Cooking oil
  • 1 onion, peeled and finely chopped
  • 1 celery stalk, trimmed and chopped
  • 1" piece fresh root ginger, peeled and grated
  • 2 garlic cloves, peeled and crushed
  • 1 red chilli, deseeded and finely chopped
  • Ground Black pepper and salt, to taste
  • Fresh coriander leaves, chopped, to garnish

Sherry Mixture

  • 1 tablespoon light soy sauce
  • 1 teaspoon brown sugar
  • 100 ml vegetable stock
  • 2 tablespoon dry sherry
  • 1 teaspoon red wine vinegar

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