Instead of using steak, add 1 deseeded,
chopped pepper and 4 thickly sliced
celery sticks. Scatter over 50g roasted
cashew nuts to finish.
Mix the sauces together and set aside.
Heat a wok until smoking hot, add 1 tsp
oil, then stir-fry the meat until browned all
over. You may need to do this in 2 batches,
adding a little more oil. Remove the meat,
then wipe the wok clean.
Add a little more oil. Stir-fry the ginger
until golden, then add the spring greens
and mushrooms. Cook for 3 mins, stirring
often, then add the steak and soy sauce
mixture. Cook for 3-4 more mins until
the sauce has thickened a little and
everything is warmed through. Serve
over rice or noodles.