Kale and mushroom stir-fry

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Wendy Fenwick

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Serves: 2

Time to make: 10 mins

Ingredients

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1 Heat oil in a large non-stick pan. Add ginger, chilli and mushrooms. Cook for 2-3 minutes.

2 Add kale and peas. Cook for 2-3 minutes.

3 Add cashews and cook for 2 minutes. Add five-spice and soy sauce to pan. Toss, heat through and serve.

Make it gluten free: Check Chinese five-spice is gluten free and use gluten-free soy sauce.

To prepare kale, break leaves from the stalk and trim away the tough centre stalk. Wash then shred or chop.
Kale is normally boiled or stir-fried. For whole leaves, rinse then put in a pan without shaking off the water. Cover and cook for up to 2 minutes until wilted. Drain thoroughly.
For chopped or shredded kale, place the leafy green in a pan of water 1cm deep with a pinch of salt. Bring to the boil and simmer for up to 5 minutes until wilted. Drain thoroughly.
To freeze kale, wash leaves thoroughly and cut off stems. Plunge kale into boiling water for 2 minutes then quickly douse in ice-cold water. Drain off excess moisture before packing in airtight containers or freezer bags. Freeze immediately.

Calories 287cal

Kilojoules 1200kJ

Protein 15g

Total fat 18g

–Saturated fat 3g

Carbohydrates 20g

–Sugars 5g

Dietary fibre 9g

Sodium 320mg

Calcium 200mg

Iron 4.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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