Name: Kale, mushroom and cashew stir-fry
Total time: 30 min
Yield: Serves 2
Ingredients: groundnut oil; small chunk ginger shredded; 1 red chilli finely shredded; 150g shiitake mushrooms stalk discarded and sliced; 200g kale; 100g frozen soy beans or peas defrosted; a handful cashew nuts; 2 tbsp mixed with 1 tsp Chinese soy or sauce; five-spice; 1 tsp sesame oil

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Kale, mushroom and cashew stir-fry

Kale, mushroom and cashew stir-fry

Janine Ratcliffe

Published: March 25, 2015 at 3:05 PM

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Serves 2

A little effort

Total time: 30 mins

A star rating of 5 out of 5.1 ratingRate

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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

Vegetarian

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Alternatives

Complete the dish

Try this kale, mushroom and cashew stir-fry, then check out our broccoli stir-fry, vegan stir-fry, mushroom stir-fry and more vegetarian stir-fry recipes.

Ingredients

Nutrition

groundnut oil
small chunk ginger

shredded
1 red chilli

finely shredded
150g shiitake mushrooms

stalk discarded and sliced
200g kale
100g frozen soy beans or peas

defrosted
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.

Authors

Janine Ratcliffe in a short sleeved long dress sitting on a chair beneath palm trees on a balcony

Janine RatcliffeFood director

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