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.
Best meat money can buy and only meat to buy if you truly want to rebuild the environment and its resilience to climate change! Main issue is knowing which joint to defrost first hmmmmmmmmmm
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