My children have decided they love fresh mushrooms – mostly alongside scrambled eggs or grilled chicken! But with Chinese-Style Mushroom & Mixed Grain Stir-fry http://bit.ly/2LThjTo, they dive right in, not even noticing the lack of animal protein! #funwithfamilyandfriends #kidslovemushrooms #kidseatright #vegetablesarethebest #mushroomsarethebest #eatmoremushrooms #freshmushrooms #chinesemushrooms
Chinese-Style Mushroom & Mixed Grain Stir-fry
5ml sesame oil
250g mushrooms, quartered
½ small red cabbage, shredded
½ carrot, thinly sliced into strips
3 spring onions, thinly sliced
2 garlic cloves, crushed
1 red chilli, chopped
15ml soy sauce
45ml oyster or black bean sauce
80g frozen peas
60g bean sprouts, optional
250g mixed grains or brown rice, cooked
1 Whisk the egg and sesame oil in a bowl. Heat a wok or frying pan over a high heat. Add 5ml oil. Swirl to coat.
2 Add the egg mixture and swirl to coat. Cook for 1 minute or until just set. Transfer to a board. Roll up and thinly slice. Set aside. Heat the 15ml oil in a wok or frying pan and fry the mushrooms for 3-4 minutes. Add the cabbage, carrot, spring onions, garlic and chilli. Stir fry for 5 minutes.
3 Add the remaining ingredients and cook for 2-3 minutes. Gently stir through egg slices.