Photograph: Jean Cazals
- 2 tbsp unsalted cashew nuts
- 400 ml coconut milk
- 1 tbsp light brown soft sugar
- 2 under-ripe bananas, peeled and thickly sliced
- 100 ml maple syrup
Toast the cashew nuts in a wok or deep-sided frying pan, tossing occasionally, until lightly golden, then chop them roughly.
Heat the coconut milk, sugar and a pinch of salt in the same wok or pan over a medium heat until the sugar has dissolved.
Add the banana slices and cook for 5 minutes or so, until soft. Serve the bananas, drizzled with maple syrup and scattered with cashew nuts.
This recipe is taken from China Modern by Ching He-Huang (Kyle Cathie, £14.99)