Spring greens & cashew stir fry

sunflower oil, 2 tbsp

unsalted cashew nuts, 50g

red chilli deseeded and finely sliced, 1

garlic clove peeled and thinly sliced, 1

ginger peeled and diced, 3cm

spring greens finely shredded, 300g

oyster sauce, 3 tbsp

1. Heat half the oil in a wok, add the nuts and cook them until they turn golden brown. Tip out of the pan.

2. Add the rest of the oil and when hot, add the chilli, garlic and ginger. Cook a few seconds, then add the greens and stir-fry for a couple of minutes, add a splash of water to the pan, cover and steam for 2 minutes.

3. Push the greens to the side, add the oyster sauce and bring it to the boil, mixing in the cooking juices. Then stir the sauce into the greens. Sprinkle with the nuts.