Cooking time: 15 minutes
250g (9oz) couscous
2 large carrots, sliced thinly
15ml (1 tablesp) olive oil
1 red onion, cut into wedges
2 cloves garlic, finely chopped
275g (10oz) open cup mushrooms
227g can bamboo shoots
220g can water chestnuts
125g (4½ oz) cashew nuts, toasted
10ml (2 teasp) Chinese five-spice seasoning
30ml (2 tablesp) sherry
30ml (2 tablesp) soy sauce
45ml (3 tablesp) chopped fresh coriander
Cook couscous according to packet instructions.
Cook carrots in boiling water for 2 minutes, and then drain.
Heat oil in a large saucepan and cook onion and garlic for one minute.
Add mushrooms, cover and continue to cook for 2 minutes.
Stir in remaining ingredients and continue cooking for about 4 minutes.
Stir in the cooked couscous for the last minute.