Oriental mushroom and pak choi stir-fry

Oriental mushroom and pak choi stir-fry
  • Serves icon Serves 4
  • Time icon Ready in 15 min

Treat yourself to some exotic mushrooms and create this mouthwateringly simple dish.

Nutrition: per serving

Calories
96kcals
Fat
7.6g (0.9g saturated)
Protein
4g
Carbohydrates
3g (2.1g sugar)
Salt
1.6g
Calories
96kcals
Fat
7.6g (0.9g saturated)
Protein
4g
Carbohydrates
3g (2.1g sugar)
Salt
1.6g

Ingredients

  • 2½ tbsp sunflower oil
  • 500g mixed oriental mushrooms (we used yellow, chestnut and king oyster, enoki, nameko, maitake, shimeji and shiitake), wiped clean and sliced if large (from fundamentallyfungus.com)
  • 1 shallot, finely chopped
  • 2 garlic cloves, finely chopped
  • 2.5cm piece fresh ginger, finely chopped
  • 3 pak choi, quartered
  • 1 tbsp rice wine vinegar
  • 2 tbsp dark soy sauce
  • 6 spring onions, sliced

Method

  1. Heat 1 tablespoon of the oil in a large wok or non-stick frying pan over a high heat. When hot, add half the mushrooms and stir-fry for 1-2 minutes, until turning golden and softened a little. Set aside while you stir-fry the rest in another 1 tablespoon of oil. Set aside.
  2. Heat the remaining oil in the wok, add the shallot and stir-fry for 2 minutes. Add the garlic and ginger and cook for 30 seconds. Add the pak choi and a splash of water and stir-fry for 2-3 minutes, until the stems are beginning to soften.
  3. Return the mushrooms to the pan, along with the vinegar, soy sauce and spring onions and stir-fry for 1 minute, until heated through. Season to taste and serve immediately with some steamed rice, if you like.

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