Spring cabbage and sticky mushroom stir-fry
recipe
Spring cabbage and sticky mushroom stir-fry
No commentsIngredients
- 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. oyster sauce
- 2 tsp. brown sugar
- ¼ cup Chinese cooking wine or dry sherry
- ¼ cup light soy sauce
Serves:
4
Preparation:
10
Cook Time:
8
Total Time:
18min
Directions
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- 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.
Source: Monaghan Mushrooms
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