Stir-fried mushrooms, chillies and cashew nuts


5 minutes preparation + 5 minutes cooking = delicious vegan dish! A must-try for cooks in a hurry!

Serves 2.


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.

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