Photo of Mushroom stir-fry with pak choi and cashew nuts by WW

Mushroom stir-fry with pak choi and cashew nuts

Points® value
Total Time
35 min
20 min
15 min


Mixed dried mushrooms

45 g

Sesame Oil

1 tablespoon(s)


2 medium


2 clove(s)

Chilli, green or red

1 individual

Red pepper

1 medium


¼ portion(s), medium

Pak Choi

150 g

Cashew Nuts

50 g

Soy Sauce

1 tablespoon(s)

White basmati rice, dry

240 g


  1. Soak the mushrooms in 250ml warm water for 10 minutes. Remove the mushrooms, reserving the soaking water, and roughly chop any larger ones. Set aside.
  2. Ensure you have prepared the shallots, garlic, chilli, red pepper, cabbage and pak choi because once you start frying, everything comes together quickly. Cook the rice to packet instructions. While the rice is cooking, heat the oil over a medium heat in a wok or large frying pan. Add the shallots and allow them to cook for 2 minutes. Then add the garlic, chilli, red pepper and cashews and stir-fry for another 2–3 minutes. Add the shredded cabbage and fry for a further couple of minutes. Finish by adding the reserved mushroom soaking liquid, pak choi and soy sauce. Cook for a final 2-3 minutes, until the pak choi has just wilted but retains a lovely, fresh crunch.
  3. Serve the stir-fry in bowls with a portion of rice.