Leek with carrot and cashew nuts

Name: leek with carrot and cashew nuts
Total time: 15 min
Yield: 2
Ingredients: 2 leeks; 300 gram winter carrot; 3 tablespoon neutral oil; 1 toe garlic; 3 cm cm fresh ginger root; 2 teaspoon sambal Badjak; 1 Red onion; 3 tablespoon soy sauce; 75 gram cashew nut; 1 tablespoon coriander; 2 tablespoon water

Ingredients

2 leeks
300 gram winter carrot
3 tablespoon neutral oil
1 toe garlic
3 cm cm fresh ginger root
2 teaspoon sambal Badjak

1 Red onion
3 tablespoon soy sauce
75 gram cashew nut
1 tablespoon coriander
2 tablespoon water

Directions

Cut the leeks into rings of 1 cm thick and rinse them well under running water.
Let the leeks drain.
Peel the carrots with a peeler and cut them into thin slices.
Allow the wok to get hot and pour in the oil.
Finely chop the garlic and coriander.
Peel and grate the ginger root and cut the onion into thin parts.
Heat the oil until light steam comes off.
Stir in the garlic, ginger and sambal and cook until it smells nice.
Put the onion tarts, leek and carrot through them and stir fry the vegetables for 2-3 minutes over a high heat.
Add the water and the soy sauce and let the moisture evaporate.
Finally, pour in the cashews and coriander.
Tasty with rice.