Sriracha Stir Fry

37 ½ g Basmati rice

¾ tbsp Oil

50 g Shiitake mushrooms (sliced)

¾ Spring onions (sliced)

¼ Courgette (sliced in ribbons)

25 g Sugar snap peas (trimmed & sliced)

12 ½ g Frozen peas

¼ Pak choi (sliced)

½ cm piece ginger (grated)

½ Garlic cloves (finely chopped)

½ tbsp Soy sauce

⅛ tbsp Sriracha

Lime juice (to taste)

Fresh chopped coriander

7 ½ 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