Watercress, Mushroom and Cashew Stir-fry

Name: Watercress, Mushroom and Cashew Stir-fry
Prep time: 30 min
Cook time: 30 min
Yield: 4
Cuisine: Chinese
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

Serves: 4

Ready in: 15 to 30 mins

Know your nutrients

Calories

106 -

Fat

7.4g -

Saturates

1.1g -

Sugars

5g -

Salt

1.07g -

Protein

3.3g -

Carbs

6.9g -

Fibre

1.6g -

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Watercress, Mushroom and Cashew Stir-fry Recipe: Veggie

Ingredients
Method

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:

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.

Print Recipe www.watercress.co.uk