14 Pavillion Drive, Airport Oaks, Auckland


Watercress, Mushroom & Cashew stir fry

Watercress, Mushroom & Cashew stir fry
Serves: Ready In:


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.

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