Photo: Andrew Ridley
Kale, mushroom & cashew stir-fry
9 ingredients
10 min + 5 min
Serves 2
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A few key spices can turn a hearty British winter veg into a light, Asian-inspired supper
Estimated Nutrition (whole recipe, rough)
368
Calories
10g
Protein
28g
Fat
23g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pea | 1/2 cup (72g) | 62 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Spinach | 1 cup raw (30g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bean | not in our table | 0 |
| Cashew Nut | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- groundnut oil
- small chunk ginger , shredded
- 1 red chilli , finely shredded
- 150g shiitake mushrooms , stalk discarded and sliced
- 200g kale
- 100g frozen soya beans or peas, defrosted
- handful cashew nuts
- 2 tbsp soy sauce mixed with 1 tsp Chinese five-spice
- 1 tsp sesame oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes