Kale Mushroom Cashew Stir Fry - Cook Republic #vegan #glutenfree


  • Author: Sneh
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Cuisine: Vegan, Vegetarian, Gluten Free, Chinese


  • 2 tablespoons peanut oil
  • 2 cups (140g) cauliflower florets
  • 1/4 cup water
  • 1 tablespoon finely grated ginger
  • 1 teaspoon red chilli flakes
  • 1/2 cup (75g) raw cashew nuts
  • 200g fresh shiitake mushroom, sliced
  • 1/2 red capsicum, sliced (75g)
  • 300g kale, shredded
  • sliced spring onions, sesame seeds and chilli flakes, to serve

for the stir-fry sauce

  • 1/4 cup (60ml) light soy sauce or tamari
  • 2 tablespoons Shiaoxing wine
  • 1 1/2 tablespoons maple syrup
  • 1 teaspoon Chinese five spice powder
  • 2 teaspoons sesame oil
  • 2 tablespoons water


  1. Make the stir-fry sauce by mixing all ingredients in a lidded jar and shaking well. Can be stored in the fridge for up to five days and used as required.
  2. Heat a large wok on high. Add one tablespoon peanut oil. Add cauliflower and stir fry on high for a couple of minutes until starting to char. Reduce heat to medium, add 1/4 cup water and cook for approximately 8 – 10 minutes until the cauliflower is just tender and water has dried up. Remove to a bowl and set aside.
  3. Heat the wok on high. Add the remaining tablespoon of peanut oil. Stir fry ginger, chilli, cashew nuts and mushroom on high for a minute until mushroom is glazed and starting to soften. Add capsicum and kale. Stir fry for another minute until kale is glossy.
  4. Add the cooked cauliflower and stir-fry sauce to the wok and toss and cook for a couple of minutes until thoroughly coated and warmed through.
  5. Garnish with sliced spring onions, sesame seeds and extra chilli flakes.
  6. Serve immediately with steamed rice on the side.

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