Stir-fried mushrooms, chilies and cashew nuts



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

vegetable oil


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.

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