Put the cashews in a large skillet over medium heat.
Toast, shaking the pan occasionally, until the nuts are fragrant and golden, 5 to 10 minutes.
Remove them from the pan and raise the heat to high.2.
Add the oil to the skillet.
When it's hot, add the apples and salt and cook undisturbed until the edges of the fruit begin to brown.
Add the ginger to the pan and stir constantly with a spatula until the fruit begins to soften but hasn't begun to break up too much, 2 or 3 minutes.
3. Add the lemon juice and ¼ cup water.
Stir and turn off the heat.
Continue to stir occasionally, scraping up any browned bits from the bottom of the pan, until the liquid is almost absorbed.
Add the cashews, the pepper if you're using it and stir.
Taste and adjust the seasoning and serve.
VariationsPlum stir fry with pecansPerfect for when plums aren't quite ripe yet.
Pit the fruit and cut it into halves or wedges depending on how large they are.
Use ½ teaspoon cardamom instead of the ginger and wait to add it until the plums are almost done.
Apricot stir fry with almondsTake advantage of this natural affinity.
Pit and halve the apricots.
Skip the ginger and use ½ cup fresh orange juice instead of the lemon juice and water.