
Slice the red bell pepper, carrots, and red onion into thin strips, trim the green beans, and tear or cut the oyster mushrooms into bite-size pieces. Mince the garlic, grate the ginger, and slice the red chilies.

Heat 2 tbsp of the oil in a wok or large skillet over medium-high heat. Add the oyster mushrooms, half of the garlic, and the ginger, then stir-fry for 3 to 4 minutes until the mushrooms start to brown. Add the sliced chilies and cook for 30 seconds more.


Add the bell pepper, carrots, red onion, and green beans. Stir-fry for 3 to 4 minutes, tossing often, until the vegetables are just tender but still crisp.

Stir in the remaining 1 tbsp oil, soy sauce, oyster sauce, sugar, Chinese five-spice powder, and water. Toss well so the vegetables are evenly coated.

Cook for another 4 to 5 minutes, stirring regularly, until the sauce lightly reduces and the vegetables are cooked to your liking. Add the cashews and toss to combine.

Serve hot, spooned over rice if desired, and drizzle with sesame oil just before serving.





