5 minutes preparation + 5 minutes cooking = delicious vegan dish! A must-try for cooks in a hurry!
30 g cashew nuts
2 dried cayenne peppers, sliced
400 g king oyster mushrooms, sliced
2 tablespoons mushroom sauce
1 tablespoon vegetarian roasted chilli paste
4 tablespoons vegetable stock (or water)
10 g spring onions, cut into 3 cm lengths
2 tablespoons oil
Heat the oil and stir-fry the cashew nuts for about 1 minute over a medium heat, stirring constantly. Then add the cayenne peppers and stir-fry for another 30 seconds (cashew nuts should be golden). Remove nuts and peppers from the pan, place on kitchen paper and set aside.
Stir-fry the mushrooms briefly, then add the mushroom sauce, roasted chilli paste paste and stock. Mix well. Cook for about 3 minutes.
Add spring onions. Cook for another minute. Remove from the heat. Garnish with cashew nuts and cayenne peppers.