Name: Wok mushrooms and greens
Yield: Serves 4
Cuisine: Singaporean
Ingredients: 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; 1 tbsp cornflour; 2 tbsp soy sauce; 16 shiitake mushrooms, thickly sliced; 2 tsp sesame oil; 2 tbsp vegetable or sunflower oil; 4 cm fresh ginger, peeled and shredded; 3 cloves garlic, sliced lengthways; salt and pepper; 6 spring onions, shredded; 2 long red mild chillies, deseeded and shredded lengthways

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

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

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Wok mushrooms and greens

Ingredients

Method

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