Name: Pork, Mushroom and Kale Stir-Fry
Cook time: 12 min
Ingredients: 2 garlic cloves, chopped; 1 long red chilli, halved, seeds removed; 1 long green chilli, halved, seeds removed; 2cm piece ginger, peeled, chopped; 1/4 cup unsalted roasted cashew nuts; 3 tbs vegetable oil; 400g button mushrooms, halved; 300g pork mince; 2 tbs oyster sauce; 250g green beans, trimmed, cut into thirds; 2 cups baby kale leaves; Steamed Jasmine rice, to serve

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Place garlic, chilli, ginger and cashews into a food processor with 1 tbs oil, process until finely chopped. Transfer to a bowl
Heat a wok over high heat until hot. Add 1 tbs oil, then add mushrooms, stir-fry for 2 minutes or until golden. Remove to a bowl and set aside
Reheat wok until hot, add remaining oil. Add cashew mixture and stir-fry for 30 seconds. Add pork, stir-fry for 3 minutes until mince changes colour
Return mushrooms to wok, add oyster sauce and beans, stir-fry for 2 minutes until beans are tender and crisp. Stir through kale. Serve with jasmine rice

Place garlic, chilli, ginger and cashews into a food processor with 1 tbs oil, process until finely chopped. Transfer to a bowl
Heat a wok over high heat until hot. Add 1 tbs oil, then add mushrooms, stir-fry for 2 minutes or until golden. Remove to a bowl and set aside
Reheat wok until hot, add remaining oil. Add cashew mixture and stir-fry for 30 seconds. Add pork, stir-fry for 3 minutes until mince changes colour
Return mushrooms to wok, add oyster sauce and beans, stir-fry for 2 minutes until beans are tender and crisp. Stir through kale. Serve with jasmine rice

Place garlic, chilli, ginger and cashews into a food processor with 1 tbs oil, process until finely chopped. Transfer to a bowl
Heat a wok over high heat until hot. Add 1 tbs oil, then add mushrooms, stir-fry for 2 minutes or until golden. Remove to a bowl and set aside
Reheat wok until hot, add remaining oil. Add cashew mixture and stir-fry for 30 seconds. Add pork, stir-fry for 3 minutes until mince changes colour
Return mushrooms to wok, add oyster sauce and beans, stir-fry for 2 minutes until beans are tender and crisp. Stir through kale. Serve with jasmine rice

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