My children have decided they love fresh mushrooms – mostly alongside scrambled eggs or grilled chicken! But with Chinese-Style Mushroom & Mixed Grain Stir-fry, 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

Serves 4



1 egg

5ml sesame oil

5ml oil

15ml 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.