Cashew-Peanut Vegetable Stir Fry

A nutty idea but trust me when I tell you you could eat it all up and hanker for more - This is another of those one the spot recipes - a new take on stir-fry which was hugely successful with the family - The only time it takes is to cut the veggies... and when it comes to cutting multiple veggies, I love to do it since I always get so turned on by the brilliant colors of them all and I feel like an artist creating amy own color palette.

Here are the veggies I used - 

• 1 each of orange and yellow and green peppers
• 1 perfectly juicy and ripe tomato (big)
• 1 big red/purple onion
• 2 small (long) eggplants

Nuts, herbs and spices

• A fist full of 
• cashews, peanuts, sesame
• 2tbsp Spicy Schezwan sauce

Plus 2 tsp of sesame oil to saute the veggies in

Method

In a wok/wide pan, heat oil and throw in the veggies

Cook until tender but still crunchy

Powder the nuts together

Add the sesame whole and the nut powder along with the sauce and stir until all the veggies are coated with these

Cook for a minute or two longer

Serve hot with noodles, chappatis or eat as is.