Stir-fry with mushrooms and asian greens

Current rating: 0 (0 ratings)
Serves 4
Prep 15
Cook 8
A subtle combination of sweet and spicy ingredients brings a unique flavour to this easy stir-fry. High in iron and fibre, it’s nutritious and great for a quick meal or entertaining friends.

Description

A subtle combination of sweet and spicy ingredients brings a unique flavour to this easy stir-fry. High in iron and fibre, it’s nutritious and great for a quick meal or entertaining friends.
  • 450g pkt instant brown rice
  • 1 tbs peanut oil
  • 1 red onion, cut into thin wedges
  • 200g small cup mushrooms, sliced
  • 150g oyster mushrooms
  • 2 garlic cloves, finely chopped
  • 2 bunches baby choy sum, stems chopped, leaves separated
  • 100g sugar snap peas
  • ¼ cup salt reduced vegetable stock
  • 1 tsp ginger, finely grated
  • 1 tbs tamari
  • ⅓ cup roasted cashews, unsalted
  • 1 medium chilli, deseeded, thinly sliced (optional)

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  1. Cook brown rice following packet directions.
  2. Meanwhile, heat oil in a wok until hot. Add onion. Stir-fry for 2 minutes until just tender. Add mushrooms and garlic. Stir-fry for 2 minutes. Add choy sum stems. Stir-fry for 1 minute.
  3. Add choy sum leaves, sugar snap peas, stock and ginger. Toss until combined. Cover and cook for 1 minute. Toss through tamari, cashews and chilli. Serve with brown

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.

Tips

Remember to always check the label of each ingredient to ensure it is gluten free.

Nutrition Information