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£1.44/100gA 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.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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
Energy | 1,349kJ/ 322kcals |
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Fat | 14g |
Saturated Fat | 2.4g |
Carbohydrates | 37g |
Sugars | 8.7g |
Fibre | 6.7g |
Protein | 9.1g |
Salt | 0.5g |
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