5 minutes preparation + 5 minutes cooking = delicious vegan dish! A must-try for cooks in a hurry!
Serves 2 to 3
40 g cashew nuts
2 dry spur chilies, sliced
500 g king oyster mushrooms, sliced
1 tablespoons mushroom sauce
1 tablespoon vegetarian roasted chili paste
4 tablespoons vegetable stock
2 spring onions, cut in 3 cm lengths
Heat 2 tablespoons of oil (medium heat) in a frying pan. Stir-fry the cashew nuts for about 30 seconds. Then add chilies and stir-fry 30 more seconds (the cashew nuts have to be nicely golden). Remove nuts and chilies from the pan, drain on kitchen paper and set aside.
Stir-fry mushrooms briefly, then add mushroom sauce, roasted chili paste and stock. Mix well.
Cook for about 3 minutes.
Then add spring onions. Stir it well for 1 minute. Remove from heat. Garnish with chilies and cashew nuts.