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.