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

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

Marinade

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

Method:

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