Watercress, Mushroom and Cashew Stir-fry
Ready in: 15 to 30 mins
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Ingredients:1 tbsp vegetable oil
350g mushrooms, quartered
3cm piece fresh root ginger, peeled and grated
2 garlic cloves, finely chopped
3 spring onions, sliced
1/2 tsp dried chilli flakes
1 tbsp honey
2 tbsp soy sauce
2 tbsp cashew nuts
100g watercress, roughly chopped
- Heat the vegetable oil in a wok or frying pan until almost smoking, add the mushrooms and cook over a high heat for 3-4 minutes.
- Add the ginger, garlic, spring onions and chilli and stir-fry for a further 2 mins before adding the honey, soy, cashews and roughly chopped watercress. Toss to combine and stir-fry for a final 30 seconds to lightly wilt the watercress. Serve immediately.