• Mushroom stir fry (One World Kitchen)Source: One World Kitchen

The beauty of this stir-fry is that it showcases whatever is in season, so use any mix of mushrooms you like. 

Serves
4

Preparation

5min

Cooking

15min

Skill level

Easy
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Ingredients

  • ¼ cup (60 ml) vegetable oil
  • 2 garlic cloves, thinly sliced
  • 4 tsp minced fresh ginger
  • 4 spring onions, white parts only, sliced finely
  • 6 cups assorted mushrooms, quartered (button, oyster, king and shiitake)
  • ¼ cup (60 ml) Shaoxing wine
  • 1 tsp sugar
  • 1 tbsp soy sauce
  • 2 tsp cornflour
  • 1½ tbsp water
  • 2 tsp sesame oil
  • Salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

  1. Heat oil in a wok over medium-high heat.
  2.  

  3. Add garlic, ginger, and spring onions, and cook for 2-3 minutes, or until fragrant. Add mushrooms and cook for 5-6 minutes, stirring occasionally.
  4.  

  5. Once mushrooms are golden brown around the edges, deglaze with Shaoxing wine. Add sugar and soy sauce, and cook for 1-2 minutes.
  6.  

  7. In a small bowl, whisk together water and cornflour and add to wok, stir and cook for 1 minute. Season with salt, and add sesame oil. Toss all ingredients together one last time, and remove from heat.
  8.  

  9. Serve over steamed rice.