Top TV chef Simon Rimmer is on hand to explain how to get the most out of our favourite fungi in this beautifully cooked stir fry.
SPRING CABBAGE AND STICKY MUSHROOM STIR-FRY
Preparation Time: 10-15 minutes
Cooking Time: 8 minutes
90g chestnut mushrooms cut into quarters
210g closed cup white mushrooms
½ a savoy cabbage shredded
2 red peppers finely sliced
1 shallot finely sliced
1 thumb sized piece of ginger cut into matchsticks
400g whole-wheat noodles
2 tsp. sesame oil
2 tsp. groundnut oil
2 tbsp. vegan oyster sauce
2 tsp. brown sugar
¼ cup Chinese cooking wine or dry sherry
¼ cup light soy sauce
- Cook the noodles according to pack, slightly reducing the cooking time by 1 min as the noodles will continue cooking when stir fried. Drain noodles and put to one side.
- Using a wok, heat the oils until nearly reaching smoking point and add in the ginger and shallot. Stir-fry for 1 minute before adding in the mushrooms and peppers continue cooking for a further 2 minutes.
- Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half.
- Add in the noodles and cabbage and stir-fry for a further 1-minute. Spoon into bowls and serve.