Cook the rice according to the instructions on the package.
Peel the carrot and slice into thin strips. Halve the sweet pepper, remove the seeds and slice the flesh into thin strips. Slice the shiitake and slice the spring onion into 1 cm chunks. Thinly slice the garlic.
Heat the olive oil in the wok and stir-fry the carrot, sweet peppers, shiitake, spring onion and garlic on a high heat for 2 minutes. Add the sugar snaps and fry for 5 minutes. Season with salt and pepper. Roughly chop the cashew nuts and sprinkle over the vegetables. Serve the vegetables with the rice.
Tip: Tastes great with ketjap manis and/or sambal. The recipe is no longer lactose free with ketjap manis.
