Watercress, Mushroom and Cashew Stir-fry
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
Method
- 1
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.
- 2
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.
Watercress, Mushroom and Cashew Stir-fry was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- 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
- 1
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.
- 2
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.
Watercress, Mushroom and Cashew Stir-fry was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
