Kale, mushroom and cashew stir-fry
Serves 2
A little effort
Total time:
This kale, mushroom and cashew stir-fry is a tasty supper, plus is great value too. Perfect for a meat free meal, this is quick and easy to make.
Skip to ingredients
- groundnut oil
- small chunk gingershredded
- 1 red chillifinely shredded
- 150g shiitake mushroomsstalk discarded and sliced
- 200g kale
- 100g frozen soy beans or peasdefrosted
- a handful cashew nuts
- 2 tbsp mixed with 1 tsp Chinese soy or sauce
- five-spice
- 1 tsp sesame oil
Nutrition: per serving
- kcal258
- fat16.1g
- carbs16.5g
- fibre6.2g
- protein12.9g
- salt3.27g
Method
step 1
Heat 1 tbsp oil in a wok or large frying pan. Add the ginger, chilli, mushrooms, kale and soy beans or peas then cook for 2 minutes. Add the cashew nuts and cook for another 2 minutes, then tip in the soy and five-spice. Cook for a minute or so then toss with the sesame oil and serve.