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.
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