Mushroom and Cashew Nut Stir-fry

Mushroom and Cashew Nut Stir-fry

For a high fibre vegetarian dish, try this delicious stir-fry featuring roasted cashew nuts.
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Cuisine High Fiber, Mediterranean, Salads & Vegetables, Vegetarians
Servings 4 People


  • 400 g Button Mushrooms Trimmed
  • 1 Tbsp olive oil
  • 6 pcs Spring Onions Cut into 3cm lengths
  • 1 pc red capsicum Cut into thin strips
  • 50 g Roasted Unsalted cashews nuts
  • 2 Tbsp Oyster Sauce (for marinade)
  • 2 Tbsp Sweet Chilli Sauce with Ginger (for marinade)
  • 1 Tbsp Kecap Manis (Indonesian Sweet Soy Sauce) (for marinade)
  • 1 Tbsp Brown Sugar (for marinade)
  • 2 pcs cloves garlic Crushed (for marinade)
  • 4 cups Cooked Brown Rice


  • To make the marinade, combine all ingredients together in a ceramic bowl. Add mushrooms, stir to coat. Cover and set aside for 1 hour.
  • Heat wok over high heat until very hot. Add 3 tsp oil and swirl to coat. Add mushrooms and stir-fry for 2 to 3 minutes or until glossy and almost tender. Transfer to a bowl.
  • Add remaining 1 tsp oil to wok. Add spring onions and capsicum. Stir-fry 1 minute. Add mushrooms and cashews and stir-fry 1-2 minutes or until heated through.
  • Serve with brown rice.


Calories :418
Kilojoules :1747
Fat :11.4
Carbohydrate :72
Protein :10.9
Sodium :445
Saturated Fat :2.1
Fiber :5.5
Calcium :24
Sugar :15.4
Tried this recipe?Let us know how it was!

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

Scroll to Top