1 tbsp vegetable oil
350g mushrooms, quartered
3cm piece fresh root ginger, peeled and grated
2 cloves garlic, finely chopped
3 spring onions, sliced
½ tsp dried chilli flakes
1 tbsp honey
2 tbsp soy sauce
2 tbsp cashew nuts
100g watercress, roughly chopped
- Heat the vegetable oil in a wok or frying pan until almost smoking, add the mushrooms and cook over a high heat for 3-4 mins.
- Add the ginger, garlic, spring onions and chilli and stir fry for a further 2 mins before adding the honey, soy, cashews and watercress. Toss to combine and stir fry for a final 30 seconds to lightly wilt the watercress. Serve immediately.