- 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
| - 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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