Mushroom and Cashew Nut Stir-fry 

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For a high fibre vegetarian dish, try this delicious stir-fry featuring roasted cashew nuts.

Ingredients:

400 g button mushrooms, trimmed

1 Tbsp olive oil

6 spring onions, cut into 3cm lengths

1 red capsicum, cut into thin strips

50 g roasted, unsalted cashew nuts

2 Tbsp oyster sauce ( for marinade)

2 Tbsp sweet chilli sauce with ginger ( for marinade)

1 Tbsp kecap manis (Indonesian sweet soy sauce) ( for marinade)

1 Tbsp brown sugar (for marinade)

2 clove garlic, crushed (for marinade)

4 cup cooked brown rice

Directions:

To make the marinade, combine all ingredients together in a ceramic bowl. Add mushrooms, stir to coat. Cover and set aside for 1 hour.

Heat wok over high heat until very hot. Add 3 tsp oil and swirl to coat. Add mushrooms and stir-fry for 2 to 3 minutes or until glossy and almost tender. Transfer to a bowl.

Add remaining 1 tsp oil to wok. Add spring onions and capsicum. Stir-fry 1 minute. Add mushrooms and cashews and stir-fry 1-2 minutes or until heated through.

Serve with brown rice.

Author:

Fresh Finesse

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