Watercress, Mushroom and Cashew Stir fry

by The Watercress Company


1 tbsp vegetable oil, 300g mushrooms - quartered, 3cm piece of fresh root ginger - peeled and grated, 2 cloves garlic - finely chopped, 3 spring onions - sliced, 0.25 tsp dried chilli flakes, 1 tbsp honey, 2 tbsp soy sauces, 2 tbsp cashew nuts or peanuts, 100g watercress, roughly chopped.


Heat the vegetable oil in a wok or frying pan until almost smoking, add the mushrooms and cook over a high heat for 3-4 minutes.

Add the ginger, garlic, spring onions and chilli and stir fry for a further 2 minutes before adding the honey, soy sauce, cashews and watercress. Toss to combine and stir fry for a final 30 seconds to lightly wilt the watercress. Serve immediately.

Highly recommended. We’ve been happy customers for many years. Great quality locally grown organic seasonal food (which ticks all the boxes for us). Never let us down with delivery or contents - and a really lovely family run team.

— Kevin, Chelmsford

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