1Place garlic, chilli, ginger and cashews into a food processor with 1 tbs oil, process until finely chopped. Transfer to a bowl.
2Heat a wok over high heat until hot. Add 1 tbs oil, then add mushrooms, stir-fry for 2 minutes or until golden. Remove to a bowl and set aside. Reheat wok until hot, add remaining oil. Add cashew mixture and stir-fry for 30 seconds. Add pork, stir-fry for 3 minutes until mince changes colour.
3Return mushrooms to wok, add oyster sauce and beans, stir-fry for 2 minutes until beans are tender crisp. Stir through kale. Serve with jasmine rice.