🥘 Carole’s mushroom stir fry…

We used Tilda Jasmine rice from Tesco  250g / 95p. Chestnut mushrooms at Tesco or LIDL 69p 300g punnet  06/10/22

Ingredients:

• 2 spring onions, halved and sliced lengthways
• 100g savoy cabbage, thinly sliced
• 250g chestnut mushrooms, halved
• 2 tbsp olive oil
• 50g mint leaves
• 200g jasmine rice

For the dressing:

• 2 tbsp chilli oil
• 2 tbsp runny honey
• 2 tbsp light soy sauce
• 1 tbsp teryaki sauce

Step by step:

1. Cook the rice as per the packet instructions.
2. Meanwhile heat 2 tbsp oil in a large deep non stick frying pan (or wok) over a high heat, and stir fry until the vegetables are just tender (approx 5 mins). Stir occasionally to prevent them sticking.
3. When the vegetables are just starting to brown, add the mint leaves. Whisk the dressing ingredients together or shake them in a clean, sealed jam jar.
4. Serve on a bed of rice or mixed through the rice, as you prefer. Serve with the dressing drizzled over or served in a small jug.