User Review
3 (5 votes)

Kale, mushroom and cashew stir-fry

Kale, mushroom and cashew stir fry is a quick and easy midweek meal that's perfect for meat-free Monday.

Serves 4

Prep Time 15 min

Cooking Time 10 min


  • 1tbsp sesame oil
  • 300g button mushrooms, sliced
  • 25g fresh ginger, grated
  • 1–2 mild red chillies, deseeded and finely sliced
  • 400g kale, shredded
  • 350g frozen peas
  • 75g unsalted cashews
  • 2tsp Chinese five spice
  • 2tbsp reduced salt soy sauce


  1. Heat the sesame oil in a wok or large non-stick frying pan over a medium-high heat until shimmering. Add the mushrooms, ginger and chilli and cook for 2–3 min to brown.
  2. Add the kale and peas and cook for 2–3 min to heat through. Add the cashews and cook for 2 min more. Toss through the Chinese five spice and soy sauce, then serve.
  3. TIP For a more substantial meal, serve the stir-fry with steamed brown rice or noodles.

Nutrition per serving

Read more on how we calculate nutrition.
237kcal 12.7g 14.3g 2.5g 10.2g 8.3g 0.9g 187mg 15.7g 5mg

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