Sriracha Stir Fry

300 g Basmati rice

6 tbsp Oil

400 g Shiitake mushrooms (sliced)

6 Spring onions (sliced)

2 Courgette (sliced in ribbons)

200 g Sugar snap peas (trimmed & sliced)

100 g Frozen peas

2 Pak choi (sliced)

4 cm piece ginger (grated)

4 Garlic cloves (finely chopped)

4 tbsp Soy sauce

1 tbsp Sriracha

Lime juice (to taste)

Fresh chopped coriander

60 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.

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Sriracha Stir Fry