Watercress, Mushroom and Cashew Stir-fry


  1. Heat the vegetable oil in a wok or frying pan until almost smoking, add the mushrooms and cook over a high heat for 3-4 minutes.

  2. Add the ginger, garlic, spring onions and chilli and stir-fry for a further 2 mins before adding the honey, soy, cashews and roughly chopped watercress. Toss to combine and stir-fry for a final 30 seconds to lightly wilt the watercress. Serve immediately.


  • 1 tbsp vegetable oil

  • 350g mushrooms, quartered

  • 1 inch piece fresh root ginger, peeled and grated

  • 2 garlic cloves, finely chopped

  • 3 spring onions, sliced

  • 1/2 tsp dried chilli flakes

  • 1 tbsp honey

  • 2 tbsp soy sauce

  • 2 tbsp cashew nuts

  • 100g watercress, roughly chopped