Mushroom stir fry

The beauty of this stir-fry is that it showcases whatever is in season, so use any mix of mushrooms you like.

Mushroom stir fry Credit: One World Kitchen

• serves

  4

• prep

  5 minutes

• cook

  15 minutes

• difficulty

  Easy

Ingredients

• 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
• Salt

Instructions

1. Heat oil in a wok over medium-high heat.
 
2. 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.
 
3. Once mushrooms are golden brown around the edges, deglaze with Shaoxing wine. Add sugar and soy sauce, and cook for 1-2 minutes.
 
4. 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.
 
5. Serve over steamed rice.

Cook's Notes

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.