Sriracha Stir Fry

By Jen Booker

December 20, 2019

  • Prep: 15 mins
  • Cook: 15 mins
  • Yields: 2


150g basmati rice

3 tbsp oil

200g shiitake mushrooms (sliced)

3 spring onions (sliced)

1 courgette (sliced in ribbons)

100g sugar snap peas (trimmed & sliced)

50g frozen peas

1 head of pak choi (sliced)

2cm piece ginger (grated)

2 garlic cloves (finely chopped)

2 tbsp soy sauce

1/2 tbsp sriracha

Lime juice (to taste)

Fresh chopped coriander

30g salted cashews (chopped)


1Cook the rice using the absorption method.

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

3Heat the remaining 2 tbsp oil in the wok.

4Fry 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.

5Stir fry for 1 more minute.

6Remove from the heat before adding the rice, soy and sriracha and a good squeeze of lime.

7Mix well and taste and tweak for soy, sriracha and lime.

8Stir in the coriander and sprinkle with cashew nuts.


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