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Stir fried mushrooms

Preparation time: 15 minutes,
Cooking time: 7-8 minutes,
Calories: 162 per portion

ingredients

serves 4
225 g (8 oz) mangetout, topped, tailed and cut diagonally into 4 cm (1 1/2 inch) slices
salt
2 tablespoons vegetable oil
1 garlic clove, crushed
225 g (8 oz) button mushrooms, sliced
25 g (1 oz) cashew nuts

for the sauce

2 tablespoons soy sauce
2 tablespoons dry sherry
5 tablespoons chicken stock
1 teaspoon clear honey
pinch of cayenne

method

1. Cook the mangetout slices in boiling lightly salted water for 2 minutes. Drain them, then plunge them immediately into ice cold water to prevent further cooking and to preserve their colour. Drain and dry with absorbent kitchen paper.

2. Mix all the sauce ingredients in a bowl.

3. Heat the oil in a heavy-based non-stick frying pan or wok and stir-fry the garlic with a pinch of salt over a high heat for 1 minute. Add the mangetout slices and the mushrooms and stir-fry them for 2 minutes.

4. Pour on the sauce, bring to the boil and cook for 2-3 minutes until the sauce has almost evaporated and the vegetables are just tender and glistening. Add the cashews and just heat through. Serve at once.

As their French name implies, the pods of mangetout peas are edible. They tend to he expensive: try growing some if you to have a garden.

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