1 tbsp vegetable oil
½ onion, chopped
2 garlic cloves, finely chopped
2.5cm/1in piece fresh ginger, grated
1 red chilli, chopped
¼ Romero pepper, chopped
½ tsp turmeric
½ tsp chilli powder
½ tsp cumin seeds
½ tsp ground coriander
1 pak choi, sliced
400ml/14fl oz chicken or vegetable stock
2 tbsp white wine vinegar
1 tbsp honey
1 tbsp soy sauce
55g/2oz unsalted cashew nuts
Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes.
Add the ginger, chilli and Romero pepper and fry for a further 2-3 minutes.
Add the spices and stir well, then add the pak choi, stock, vinegar, honey and soy sauce. Simmer for 5-7 minutes, until the liquid is slightly reduced and the pak choi is tender.
Stir in the cashew nuts, then spoon into a serving bowl and serve.
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