A delicious combination of kale and mushrooms for an easy go-to weekday dinner.
Nut oil, such as sesame, if you have it otherwise a light oil will do
Small chunk ginger , shredded
1 red chilli , finely shredded
150g portobello mushrooms , sliced into ribbons
200g kale
100g frozen soya beans or peas, defrosted
Handful cashew nuts
2 tbsp soy sauce (mixed with 1 tsp Chinese five-spice if you have it)
1 tsp sesame oil
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.