Page 63 - JG Performance January 20 Recipe Book

Kale Mushroom and Cashew Stir Fry
INGREDIENTS
1 teaspoon sesame oil
300 grams button mushrooms, sliced
25 grams fresh ginger, grated
1 to 2 mild red chillies, deseeded and finely sliced 400 grams kale, shredded
350 grams frozen peas
75 grams unsalted cashews
2 teaspoons Chinese five spice
2 tablespoons reduced salt soy sauce
SERVES: 10
TOTAL TIME: 25
INSTRUCTIONS
Heat the sesame oil on medium-high in a wok or large non-stick frying pan.
Add the mushrooms, ginger and chilli and cook until starting to brown.
Add the kale and peas and cook for a further 2 to 3 minutes to heat through.
Add the cashews and cook for 2 minutes more.
Stir in the five spice and soy sauce, then serve piping hot with fluffy Jasmin rice.
Cashews are actually the kidney-shaped seeds that adhere to the bottom of the cashew apple
MACROS
CALORIES 237 PROTEIN 13 CARBS 16 FATS 14 FIBRE 10
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