200 green beans, cut into 2cm batons
3 carrots, cut into thin 2cm strips
200g haloumi, cut into 2cm dice
4 cloves garlic, sliced
3 baby capsicums, sliced thinly
½ bunch English spinach, sliced thinly
4 tbsp vegetable oil
1/3 cup veg stock
½ cup roasted salted cashews, roughly chopped
2 long red chillis, sliced
3 tbsp light soy sauce
2 tbsp kecap manis (sweet Indonesian soy sauce)
Steamed jasmine rice to serve
Heat a heavy based frypan or wok over high heat. Add 1 tbsp oil, chilli and garlic and saute for 1-2 minutes until chilli is crisp. Remove from pan and set aside. Add some more oil, green beans and carrots and stir fry for 2 minutes then add veg stock and soy sauce and cook for a further 3 minutes. Add the chilli/garlic mixture, sliced baby capsicums, spinach, cashews and kecap manis. Turn to coat well.
In separate pan fry haloumi until golden on all sides then add back to the stir fry.
Serve immediately with jasmine rice.