Method:

1. In a medium size bowl combine the eggs with cashew cream, salt, peanut oil, soya sauce, pepper, cashewnut and half of chopped spring onion.
2. Heat a wok or large skillet.  Add the sesame oil, and stir-fry the mixture until the cashews are wilted in about 2 minutes.
3. Then add the eggs and continue to cook until the eggs have just set.
   Quickly place on a platter and serve at once.
4. Accompaniment: Lettuce leaves, glazed spring onion, tomato sauce, chili, vinegar and cashew filled rice flour dumplings.

Portion size : 200 gm.
Portions: 4