Home Recipe ContentMushroom and Cashew Stirfry

Mushroom and Cashew Stirfry

Published : March 30, 2015

Beautiful Asian flavours enhance this stirfry recipe.

Serves: 4

Preparation Time: 10 mins

Cooking Time: 10 mins

Extra Time: 1 hr marinating


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 
2 Tbsp sweet chilli sauce with ginger 
1 Tbsp kecap manis (Indonesian sweet soy sauce) 
1 Tbsp brown sugar 
2 cloves garlic, crushed 


  • 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. Stirfry 1 minute. 
  • Add mushrooms and cashews and stirfry 1-2 minutes or until heated through.

Recipe courtesy of Fresh Finesse

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