Kale and mushroom stir-fry

Serves: 2

Time to make: 10 mins

Ingredients

Stay Awake

1 Heat oil in a large non-stick pan. Add ginger, chilli and mushrooms. Cook for 2-3 minutes.

2 Add kale and peas. Cook for 2-3 minutes.

3 Add cashews and cook for 2 minutes. Add five-spice and soy sauce to pan. Toss, heat through and serve.

Make it gluten free: Check Chinese five-spice is gluten free and use gluten-free soy sauce.

To prepare kale, break leaves from the stalk and trim away the tough centre stalk. Wash then shred or chop.
Kale is normally boiled or stir-fried. For whole leaves, rinse then put in a pan without shaking off the water. Cover and cook for up to 2 minutes until wilted. Drain thoroughly.
For chopped or shredded kale, place the leafy green in a pan of water 1cm deep with a pinch of salt. Bring to the boil and simmer for up to 5 minutes until wilted. Drain thoroughly.
To freeze kale, wash leaves thoroughly and cut off stems. Plunge kale into boiling water for 2 minutes then quickly douse in ice-cold water. Drain off excess moisture before packing in airtight containers or freezer bags. Freeze immediately.

Calories 287 cal

Kilojoules 1200 kJ

Protein 15 g

Total fat 18 g

Saturated fat 3 g

Carbohydrates 20 g

Sugar 5 g

Dietary fibre 9 g

Sodium 320 mg

Calcium 200 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.