Hot honey mushroom stir fry

Name: Hot honey mushroom stir fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: 10 g cashew nuts; 60 g jasmine rice; 100 g No.1 Woodland Mushrooms, torn into bitesized pieces; ½ tbsp sesame oil; 60 g fine green beans, halved; 1 clove/s garlic, crushed; 10 g ginger (peeled), finely grated; 1 tsp reduced-salt soy sauce; 20 g pack Thai basil, leaves picked; 1½ tsp Rowse Hot Honey

A stir fry that makes you sit up and take notice. Chilli-spiked honey adds sweet heat plus a pop of glossy colour drizzled over the aromatic mushrooms. Use regular honey or maple syrup with a pinch of chilli flakes, if you prefer.

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VegetarianSource of fibre2 of your 5 a day

Serves1
CourseMain meal
Prepare10 mins
Cook20 mins
Total time30 mins

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10g cashew nuts
60g jasmine rice
100g No.1 Woodland Mushrooms, torn into bitesized pieces
½ tbsp sesame oil
60g fine green beans, halved
1 clove/s garlic, crushed
10g ginger (peeled), finely grated
1 tsp reduced-salt soy sauce
½ x 20g pack Thai basil, leaves picked
1½ tsp Rowse Hot Honey

Toast the cashews in a large dry frying pan over a medium heat for 2-3 minutes, or until golden brown; tip onto a chopping board. Once cool, roughly chop. Cook the rice according to pack instructions, then drain and spoon into a shallow bowl.
Meanwhile, tip the mushrooms into the same frying pan (no need to add oil) and fry over a medium-high heat for 5-8 minutes until any liquid has evaporated. Add the sesame oil and beans to the pan and fry for 3-5 minutes until the mushrooms and beans are golden and tender. Stir in the garlic and ginger; fry for 2 minutes until aromatic. Add the soy sauce, most of the Thai basil (reserving a few leaves) and 1 tbsp water, then toss together for 1 minute until evenly combined and glossy; season. Spoon the mushroom mixture over the rice, scatter over the toasted chopped cashews and reserved basil leaves, and drizzle over the hot honey.

Typical values per serving when made using specific products in recipe