2 tbsp ketjap manis (sweet soy sauce) or soy sauce
50 g cashew nuts
salt and pepper
Cook the rice according to the instructions on the package.
Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Peel the carrot and slice the carrot into thin strips. Slice the shiitake mushrooms and slice the spring onion into rings. Thinly slice the garlic.
Heat the olive oil in the wok or frying pan Add the carrots, sweet pepper, shiitake and garlic. Stir fry on a high heat for approx. 2 minutes. Add the sugar snaps and ketjap or soy sauce and stir fry for another 3 minutes, or until the sugar snaps are cooked but still crunchy. Season with salt and pepper.
Roughly chop the cashew nuts. Serve the vegetables with the rice and sprinkle with the cashew nuts.