Ingredients
400g Button or Swiss Brown mushrooms, trimmed 1 tbs peanut or vegetable oil 6 green/spring onions, cut into 3 cm lengths 1 large red capsicum, cut into thin strips 3/4 cup salted roased cashew nuts Steam jasmine rice to serve
How to cook
1. To make marinade, combine all the ingredients together in a ceramic bowl. Add mushrooms, stir to coat, cover and set aside for 15 minutes.
2. Heat wok over high heat until very hot, add 3 tbs oil and swirl to coat. Add mushrooms and stir-fry 2-3 minutes or until glossy and almost tender. Transfer to bowl.
3. Add remaining 1 tbs oil to wok and swirl to coat. Add spring onion and capsicum. Stir-fry 1 minute. Add mushrooms and cashews stir-fry 1-2 minutes or until heated through. Serve over rice.
