Preparation

1. Chop 4 spring onions and fry in a little hot oil adding 1 teaspoon of freshly grated ginger.
2. Slice 100g Shitake mushrooms and 125g Thai vegetables, perhaps including pak choi, peanut shoots and bok choi, add to pan and heat about 3 minutes.
3. Stir in the Tilda Mushroom rice with 125g shredded, cooked duck and a handful of toasted cashew nuts.
4. Serve with a drizzle of soy sauce.