Mushroom Stir Fry
Mushroom Stir Fry
Course: MainCuisine: Chinese
Servings
2
servingsThis is a quick, healthy and delicious, this is a Chinese-inspired mushroom stir fry. It’s an excellent way to use up mushrooms that you’ve previously preserved or frozen.
Ingredients
1/2 lb Oyster Mushrooms
1 cup Egg noodles
3 Tbsp Toasted sesame oil
A clove or two of garlic, crushed or chopped
1 Tsp Freshly grated ginger
1.5 cup Vegetable of choice (Cabbage, Broccoli, Green Beans, Spring Greens etc.)
4 Tbsp Soy sauce
4 Tbsp Water
Bean sprouts (optional)
Sesame seeds (optional)
Slice of lemon
Directions
- Slice up your mushrooms and vegetables in advance.
- Cook the noodles in a pan of boiling water for the length of time instructed on the package. Drain and put to one side in a bowl of cold water.
- Heat a wok or large frying pan on a high heat until it begins to smoke, then add the toasted sesame oil. When hot, add your garlic and ginger and stir continuously for 30 seconds before adding in the mushrooms and continuing to stir-fry.
- After 3-4 minutes your mushrooms should be starting to brown. Add your vegetables and continue to stir fry for another 4-5 minutes until cooked through but still a little crunchy.
- Next, mix up the soy sauce and water in a cup and add it into the wok, followed by the cooked noodles, bean sprouts and sesame seeds (if using).
- Stir quickly before the liquid all evaporates. After 1 minute, remove from heat and squeeze the lemon in.
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