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Soy and sriracha stir-fry with rice
Serves 2 Starters and mains
Ingredients
- 150g white basmati rice, rinsed
- 3tbsp vegetable oil
- 200g shiitake or oyster mushrooms, sliced
- 3 spring onions, sliced
- 1 courgette, sliced into ribbons with a vegetable peeler
- 100g sugar snap peas, trimmed and sliced
- 50g frozen peas
- 1 small head pak choi, sliced
- 2cm piece fresh root ginger, finely grated
- 2 garlic cloves, finely chopped
- 2tbsp soy sauce, or to taste
- 1tbsp sriracha sauce, or to taste
- 1 lime
- leaves from small bunch coriander, chopped
- 30g salted cashew nuts, chopped
Method
Boil a kettle. Weigh the rice into a measuring jug and make a note
of its volume, then tip it into a
saucepan and cover with twice
the volume of boiling water. Stir in
a good pinch of salt, place over
a medium-high heat and bring to the boil, then reduce the heat to
a low simmer and cover. Cook for
10-12 minutes, until tender.
Heat 1tbsp of the oil in a wok or frying pan. Stir-fry the mushrooms over a high heat for 2 minutes, until cooked. Remove from the wok.
Heat the remaining 2tbsp of oil in the wok. Throw in the spring onions, courgette and sugar snap peas. Stir-fry over a high heat for 2 minutes, then return the mushrooms to the pan and add the peas, pak choi, ginger and garlic. Stir-fry for 1 more minute, until the leaves have wilted.
Remove from the heat before adding the rice, soy and sriracha sauces and a good squeeze of lime juice. Mix well, taste and tweak with more soy, sriracha and lime juice until you’re happy. Stir in the coriander, divide between warm bowls, sprinkle with the cashew nuts and serve.
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