Wok mushrooms and greens

Name: Wok mushrooms and greens
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 1 tbsp cornflour; 2 tbsp soy sauce; 2 tbsp vegetable or sunflower oil; 2 tbsp vegetable or sunflower oil; 16 shiitake mushrooms, thickly sliced; 2 tsp sesame oil; 400 g mangetout, sugar snaps, asparagus tips or sliced Chinese greens; 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; salt and pepper; 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; 400 g mangetout, sugar snaps, asparagus tips or sliced Chinese greens

Preparation info

Serves
4

Difficulty
Easy

Appears in

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.

Ingredients

2 tbsp soy sauce
1 tbsp cornflour
2 tbsp

Asia
Singapore
Main course
South East Asia

Method

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 ov