10-Min Miso Mushroom Stir-Fry

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Equipment and pan sizes vary. Ensure you cook food thoroughly (even if it takes you a little longer than 10 mins)

Now, let's get started!

Heat a very large, wide-based pan (preferably non-stick) with a matching lid, with a drizzle of vegetable oil over a high heat

Meanwhile, slice the portobello mushrooms

Once hot, add the portobello mushrooms to the pan with the baby chestnut mushrooms

Crumble over the chestnut mushrooms and cook for 1 min

Add the miso paste, ginger paste, soy sauce, toasted sesame oil, chilli jam and chilli flakes (can't handle the heat? Go easy!) to the pan with 1 tbsp [2 tbsp] water and give everything a good mix up

Cook, covered, for a further 2 min or until the mushrooms have softened

Meanwhile, squeeze the pouch[es] of steamed white basmati rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and microwave for 2 min or until piping hot

Tip: if you're cooking two pouches, pop them in together but increase the microwave cook time accordingly

Add the baby kale to the pan and cook, covered, for 1-2 min further or until wilted

Meanwhile, slice the spring onion[s] finely