1 tbsp vegetable oil, 300g mushrooms - quartered, 3cm piece of fresh root ginger - peeled and grated, 2 cloves garlic - finely chopped, 3 spring onions - sliced, 0.25 tsp dried chilli flakes, 1 tbsp honey, 2 tbsp soy sauces, 2 tbsp cashew nuts or peanuts, 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 minutes.
Add the ginger, garlic, spring onions and chilli and stir fry for a further 2 minutes before adding the honey, soy sauce, cashews and watercress. Toss to combine and stir fry for a final 30 seconds to lightly wilt the watercress. Serve immediately.
We are a family of plant-based eaters and by joining your club we not only get gorgeous fresh local veg, we also get pushed to try veg we wouldn’t normally buy. We love knowing we're getting organic goodness and supporting a local business!
Your first box is only a few clicks away. Get a box of fresh, local food in your kitchen soon, packed with care and supporting your local farmers and artisan producers.
