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Cantonese Garlic and Cashew Stir-Fried Mussels and Rice

with Pak Choi and Green Beans
Recipe Development Team
Recipe Development TeamUpdated on November 05, 2025
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Calories
: 
538 kcal
Protein
: 
29g protein
Total
: 
25 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Molluscs
  • Cashew nuts
  • Nuts
  • Brazil nuts
  • Hazelnuts
  • Pecan Nuts
  • Almonds
  • Nuts
  • Peanut
  • Pistachio nuts
  • Macadamia Nuts
  • Sesame
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

150 grams

Jasmine Rice

1 unit(s)

Pak Choi

80 grams

Green Beans

1 bunch(es)

Coriander

2 unit(s)

Garlic Clove

10 grams

Cornflour

10 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

500 grams

Mussels

(Contains: Molluscs)

25 grams

Cashew Nuts

(Contains: Cashew nuts, Nuts May contain traces of: Brazil nuts, Hazelnuts, Pecan Nuts, Almonds, Nuts, Peanut, Pistachio nuts, Macadamia Nuts, Sesame)

15 grams

Ginger Puree

1 pinch

Chilli Flakes

Not included in your delivery

300 milliliter(s)

Water for the Rice

200 milliliter(s)

Water for the Sauce

1 tbsp

Honey

Energy (kJ)2250 kJ
Energy (kcal)538 kcal
Fat8.8 g
of which saturates1.9 g
Carbohydrate85.5 g
of which sugars9.7 g
Dietary Fibre5.6 g
Protein29 g
Salt3.3 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Medium Saucepan
•Garlic Press
•Colander
•Small Bowl
•Large Frying Pan

Instructions

1

Pour the water for the rice (see pantry for amount) into a medium saucepan with a tight-fitting lid.

Stir in the rice and 0.25 tsp salt and bring to the boil. Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered) and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).

2

Meanwhile, trim the pak choi, then thinly slice widthways. Trim and halve the green beans.

Peel and grate the garlic (or use a garlic press). Roughly chop the coriander (stalks and all).

In a small bowl, combine the cornflour with the soy sauce and one-third of the water for the sauce (see pantry for amount). Set aside.

Drain the mussels in a colander. 

3

Heat a drizzle of oil in a large frying pan on high heat. Add the pak choi and green beans. Stir-fry until just soft, 3-4 mins.

Add the cashew nuts, garlic, ginger puree and chilli flakes. Stir fry for 1 min.

4

Add the mussels to the frying pan with the remaining water, honey (see pantry for amount) and the cornflour mixture. Stir well to combine.

5

Stir-fry the mussels and veg until piping hot, 5 mins. IMPORTANT: Mussels served in shell, beware of sharp edges or broken shell. Discard any that do not open. Ensure they're piping hot throughout.

Once the mussels are cooked, stir in half the coriander. 

6

Share your rice between bowls and top with the stir-fried mussels, veg and sauce. 

Sprinkle over the remaining coriander to finish.

Enjoy!

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