Whole cashew nuts and chopped chestnut mushrooms stir fried at high heat for five minutes in sunflower oil, dark soy sauce and some oyster sauce. After that the following ingredients were added to the wok: green chilli, whole garlic cloves, chopped cabbage, beansprouts, carrot, red and green peppers, onion, water chestnuts, bamboo shoots, and a sprinkling of ginger powder (out of fresh ginger root!)
The heat was turned down to a medium heat and the whole dish stirfried for ten minutes before serving.
Cashew and Mushroom Stirfry
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