Wok mushrooms and greens

Preparation info

  • Difficulty


  • Serves


Appears in

Food and Travels: Asia

Food and Travels

By Alastair Hendy

Published 2004

  • About

If using dried shiitake mushrooms, soak them in 250ml water first, discard their stems, and use their water with the cornflour.


  • 2 tbsp soy sauce
  • 1 tbsp cornflour
  • 2 tbsp vegetable or sunflower oil
  • 2 tsp sesame oil
  • 16 shiitake mushrooms, thickly sliced
  • salt and pepper
  • 3 cloves garlic, sliced lengthways
  • 4 cm fresh ginger, peeled and shredded
  • 2 long red mild chillies, deseeded and shredded lengthways
  • 6 spring onions, shredded
  • 400 g mangetout, sugar snaps, asparagus tips or sliced Chinese greens
  • handful of beansprouts
  • 1 tbsp oyster sauce
  • 4 tsp toasted sesame seeds, to serve


Hix the soy sauce with 2 tbsp water and the cornflour, and keep to one side. In a wok, heat the oils together and stir-fry the mushrooms with salt and pepper until they’re seared a little. Throw in the garlic, ginger and chillies and stir through, then add the vegetables and beansprouts. Stir-fry over a fierce heat for about 1 minute, adding a dash more seasoning. Pour in around 150ml water, bubble up for about 30 seconds, then stir in the cornflour mixture and the oyster sauce and bubble up to make a good gloopy sauce. Serve piled on to plates or in bowls, and sprinkle each serving with toasted sesame seeds.