| Created by | Spinneys |
| Prep time | 5 minutes |
| Cook time | 15 minutes |
| Serves | 4 |
| Cuisine | Chinese |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 628 |
| Fat | 24g |
| Saturates | 4g |
| Protein | 16g |
| Carbs | 81g |
| Sugars | 2g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFToast the cashew nuts until golden in a large wok or pan over a medium heat.
Add the soya sauce and allow to reduce, stirring occasionally until the liquid has reduced and forms a coating around the cashew nuts. Remove from the pan and set aside.
In the same pan, add the sesame oil over a high heat.
Sauté the mixed mushrooms until golden and caramelised. Remove ⅓ from the pan and set aside for topping.
Add the fresh, grated ginger, garlic clove and the 2 spring onions to the mushrooms in the pan and sauté for 2-3 minutes until soft.
Add the cooked spinneysFOOD Thai Fragrant Jasmine Rice and stir-fry for 2-3 minutes. Drizzle in the 2 large egg whites and stir quickly. Spoon into bowls and top with the sautéed mushrooms, cashews, red chilli and fresh spinneysFOOD coriander.
