Name: Sriracha Stir Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 150 g Basmati rice; 3 tbsp Oil; 200 g Shiitake mushrooms (sliced); 3 Spring onions (sliced); 1 Courgette (sliced in ribbons); 100 g Sugar snap peas (trimmed & sliced); 50 g Frozen peas; 1 Pak choi (sliced); 2 cm piece ginger (grated); 2 Garlic cloves (finely chopped); 2 tbsp Soy sauce; ½ tbsp Sriracha; Lime juice (to taste); Fresh chopped coriander; 30 g Salted cashews (chopped)

AuthorJen Booker

RatingDifficultyBeginner

Another quick stir fry dinner

Yields2 Servings

Prep Time15 minsCook Time15 minsTotal Time30 mins

150 g Basmati rice

3 tbsp Oil

200 g Shiitake mushrooms (sliced)

3 Spring onions (sliced)

1 Courgette (sliced in ribbons)

100 g Sugar snap peas (trimmed & sliced)

50 g Frozen peas

1 Pak choi (sliced)

2 cm piece ginger (grated)

2 Garlic cloves (finely chopped)

2 tbsp Soy sauce

½ tbsp Sriracha

Lime juice (to taste)

Fresh chopped coriander

30 g Salted cashews (chopped)

Cook the rice using the absorption method.

Heat 1 tbsp oil in a wok and fry the mushrooms over a high heat for 2 minutes, remove from the wok.

Heat the remaining 2 tbsp oil in the wok.

Fry the spring onions, courgette and sugar snap peas for 2 minutes over a high heat, then return the mushrooms to the pan and add the peas, pak choi, ginger and garlic.

Stir fry for 1 more minute.

Remove from the heat before adding the rice, soy and sriracha and a good squeeze of lime.

Mix well and taste and tweak for soy, sriracha and lime.

Stir in the coriander and sprinkle with cashew nuts.

Ingredients