Sticky Asian-Style Mushrooms with Cashews and Veggies

Ingredients

For the main mushrooms and veggies

• 2 small or 1 large red onion, peeled and cut into wedges
• 2 tbsp olive oil
• Pinch of salt and pepper
• ½ head broccoli, broken into florets
• 300g mixed mushrooms (we used chestnut, mini portobello and white button mushrooms)
• 1 courgette, roughly chopped
• 1 red pepper, deseeded and roughly chopped
• 1 yellow pepper, deseeded and roughly chopped
• 125g fine asparagus, tough stalks broken off
• Pinch of salt and pepper
• 130g unsalted cashew nuts
• 1 red chilli, sliced

For the Asian-style sauce

• 1 tsp olive oil
• Pinch of salt and pepper
• 1 thumb-sized piece ginger, peeled and minced
• 1 tbsp sweet chilli sauce
• 2 tbsp honey
• 2 tbsp brown sugar
• 3 tbsp reduced salt soy sauce
• 1 tsp lemongrass paste
• ½ tsp mirin
• ½ tsp vegetarian rice wine vinegar
• 2 tbsp water

To serve

• Boiled rice
• Fresh coriander

Method

1. Preheat the oven to 200°C / gas mark 6. Arrange the red onion on a large baking tray, drizzle on ½ tsp of oil, sprinkle with salt and pepper and place in the oven for 10 minutes.
2. Mix together the Asian-style sauce ingredients in a small bowl and put to one side. Remove the tray with the onions on from the oven, and add the broccoli, mushrooms, courgette, peppers and asparagus. Arrange in a single layer and drizzle on the remaining olive oil. Sprinkle on a pinch of salt and pepper and place back in the oven for 10 minutes.
3. Remove the tray from the oven and drizzle the Asian-style sauce over the vegetables. Toss everything together, then sprinkle on the cashews and sliced chilli.
4. Place back in the oven for a final 5-10 minutes until the sauce is bubbling and the vegetables are tender.
5. Serve with coriander-flecked boiled rice.  
   
   Note: If you are watching your salt levels, use low-sodium salt. If looking to reduce the amount of sugar in this recipe, halve the amount of sweet chilli sauce, honey and brown sugar used in the sauce.