Method
Ingredients
Ingredients
- 1 pouch Tilda Mushroom rice
- 125g cooked shredded duck
- 125g Thai vegetables
- 100g shitake mushrooms
- 4 spring onions
- Soy sauce
- Handful of cashew nuts
- 1 tsp ginger, grated
Method
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Chop 4 spring onions and fry in a little hot oil. Then add 1 teaspoon of freshly grated ginger.
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Slice 100g shitake mushrooms and 125g Thai vegetables, perhaps including pak choi, peanut shoots and bok choi, add to pan and heat for about 3 minutes.
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Stir in the Tilda Mushroom rice with 125g shredded, cooked duck and a handful of toasted cashew nuts.
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Serve with a drizzle of soy sauce.
