Simple Stir-Fried Mushrooms
Preparation info
Difficulty
Easy
Serves
2-4
Appears in
Ken Hom's Hot Wok
By Ken Hom
Published 1996
The wok is perfect for making quick and easy dishes that are also very tasty and satisfying. Here is one of my favourites, always reliable fare when I am in a hurry but want an enjoyable treat. It is quick, easy and economical. Stir-frying them in the wok leaves the mushrooms slightly firm with a wonderful texture: nothing mushy about them. I like to leave them whole which makes their preparation even easier.
Ingredients
1 tablespoon 450 g 1 lb 1 teaspoon 2 teaspoons 2 teaspoons 1 teaspoon 150 ml 5 fl oz 2 teaspoons
Method
Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the mushrooms and salt and stir-fry them for 1 minute. Then add the Shaoxing rice wine or dry sherry, soy sauce, sugar and water and continue stir-frying for 5 minutes or until the mushroom liquid has been reabsorbed by the mushrooms or evaporates. Finally, add the sesame oil, give the mushrooms a few stirs and serve at once.
© 1996 Ken Hom. All rights reserved.