Simple flavours really give shine to two beautiful leafy greens in this stir-fry hero, jewelled with baby king mushrooms.
- 1 tbsp sesame oil
- 2 spring (green) onions, chopped
- 200 g (7 oz) baby king mushrooms
- 1 garlic clove, crushed
- 200 g (7 oz) bunch of baby tatsoi, each head cut in half lengthways and rinsed well
- 80 ml (⅓ cup) tamari
- 80 ml (⅓ cup) oyster sauce
- 300 g (10½ oz) bunch of watercress, washed, stalks left on
- 1 tsp sesame seeds
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.
1. Pour the sesame oil into a large wok and place over high heat. Heat the oil for 30 seconds, then add the spring onion, mushrooms and garlic. Toss for 1 minute.
2. Add the tatsoi, tamari and oyster sauce. Cook for a further 3 minutes, or until the greens have wilted, tossing regularly. Add the watercress and cook for a further 1 minute.
3. Transfer to a serving plate, sprinkle with the sesame seeds and serve.
Recipe from Eat Plants, Be Happy by Caroline Griffiths and Vicki Valsamis, Smith Street Books, RRP$39.99