Stir fried mushrooms
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PrintIngredients
For 2
You will need...
- 4 Onions, cut into bite size chunks
- 2 tbsp Olive oil
- 5 Garlic cloves, chopped
- 2 tbsp Roughly chopped fresh root ginger
- 2 Courgettes, sliced diagonally
- 1 Yellow pepper
- 1 Red Pepper
- 250 Button mushrooms, quartered
- 0.5 Vegetable stock cube, crumbled
- 100 ml Water
- 2 tbsp Cornflour mixed with
- 3 tbsp Water
- 2 tbsp Soy sauce
- 2 tbsp Fresh coriander, chopped
Stir fried mushrooms Method
- Stir-fry the onions with a tiny amount of the oil over medium-high heat for just a moment, to lightly char rather than cook the onion.
- Add half the garlic and ginger, then the courgettes and peppers, and cook a few moments more or until courgettes are crisp yet tender.Remove from pan.
- Add the remaining oil and stir-fry the mushrooms, adding the remaining garlic and ginger. Cook only for a few moments - they should remain crisp - then sprinkle in the stock cube and return the onions and courgettes to the pan.
- Gradually stir in the water and the cornflour paste, cook for a few moments, and stir frying, until the liquid thickens, then season with soy sauce.
- Serve immediately, with coriander scattered over on a bed of crispy noodles or steamed rice.
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