Ø 500 gms Mango tout
Ø 200 gms baby sweet corn cobs, drained if bottled & salted
Ø 2 tblsps oil
Ø 1 tblsps sesame oil
Ø 50 gms unsalted cashewnuts
Ø 4 spring onions, chopped
Ø 1 tblsp soya sauce
Cook the mango tout and sweet corn. If using fresh, in boiling salted water for 2 mts. Then drain well.
Heat the oil in a wok or frying pan. Now add the nuts and fry over high flame until light brown. Add mango-tout, sweet corn, spring onions and soya sauce and fry.
