Curried mushrooms

Name: Curried mushrooms
Cuisine: China
Ingredients: 200 g/7 oz peas; 2.5 cm/1 inch piece fresh root ginger, peeled and finely sliced; 200 g/7 oz button mushrooms, sliced in half or quarters depending on the size; 3 baby sweetcorn, cut into 1 cm/½ inch pieces; 2.5 cm/1 inch piece carrot, peeled and finely cubed; 3 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 3 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 3 teaspoons cornflour mixed with a little cold water to the consistency of single cream; 2 tablespoons mild curry powder; sea salt, to taste; vegetable oil, for frying; a few drops of sesame oil, to finish; a handful of freshly chopped parsley or coriander leaves, to garnish; a handful of freshly chopped parsley or coriander leaves, to garnish

Preparation info

Difficulty
Easy

Appears in

Floyd's China

By Keith Floyd

Published 2005

About

Ingredients

200 g/7 oz peas
2.5 cm/1 inch</

Asia
China
Side dish
Gluten-free
Vegan

Method

Bring a pan of water to the boil, then plunge the peas in and blanch for about 2 minutes. Drain and put to one side.
Heat a wok, add a little vegetable oil and stir-fry the ginger, mushrooms, sweetcorn, carrot and peas for 2-3 minutes.
Add the cornflour mixture and curry powder and stir until thickened - add some more water if the mixture is dry, then