Pork, Mushroom & Kale Stir-fry

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, washed

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 crisp. Stir through kale. Serve with jasmine rice.

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