The beauty of this stir-fry is that it showcases whatever is in season, so use any mix of mushrooms you like.
- 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
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.
- Heat oil in a wok over medium-high heat.
- 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.
- Once mushrooms are golden brown around the edges, deglaze with Shaoxing wine. Add sugar and soy sauce, and cook for 1-2 minutes.
- 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.
- Serve over steamed rice.