Kale, mushroom and cashew stir-fry

Kale, mushroom and cashew stir-fry

  • serves 2
  • A little effort

This kale, mushroom and cashew stir-fry is a tasty supper, plus is great value too. Perfect for a meat free meal, this is quick and easy to make.



  • groundnut oil

  • ginger small chunk, shredded
  • red chilli 1, finely shredded
  • shiitake mushrooms 150g, stalk discarded and sliced
  • kale 200g
  • frozen soy beans or peas 100g, defrosted
  • cashew nuts a handful
  • soy or sauce 2 tbsp mixed with 1 tsp Chinese
  • five-spice
  • sesame oil
 1 tsp


  • Step 1

    Heat 1 tbsp oil in a wok or large frying pan. Add the ginger, chilli, mushrooms, kale and soy beans or peas then cook for 2 minutes. Add the cashew nuts and cook for another 2 minutes, then tip in the soy and five-spice. Cook for a minute or so then toss with the sesame oil and serve.

Nutritional Information

  • Kcals 258
  • Fat 16.1g
  • Carbs 16.5g
  • Fibre 6.2g
  • Protein 12.9g
  • Salt 3.27g