Warrigal greens were one of the first Australian vegetables that settlers picked up on. Apparently Captain Cook made convicts eat them in an effort to survive the scourge of scurvy. As they contain oxates, which are toxic when eaten in large quantities (though you’d have to eat a lot), it’s advisable to cook them unless you’re just using them as a garnish. This dish also celebrates the amazing selection of mushrooms we’ve managed to cultivate here in Australia, the result being a clean, fresh dish that’s a complete vegetarian meal when served with rice, or great as a side dish in a banquet.
Fill a large wok one-third full with oil and heat to 180°C (350°F) or until a cube of bread dropped into the oil turns golden in 15 seconds. Deep-fry the shimeji, oyster, king brown and shiitake mushrooms until golden. Using a slotted spoon, remove the mushrooms from the oil and drain on paper towels. Drain the oil from the wok and return it to the heat. Pour in 2 tablespoons of fresh oil and when hot, add the garlic. Fry for 20 seconds or so, until fragrant.
Return the fried mushrooms to the wok and add the stock, mushroom soy, soy paste, salt and sugar. Braise the mushrooms for 30 seconds. Add the wood ear and white fungus, enoki mushrooms and warrigal greens. Stir-fry until the greens have just wilted, then turn the heat off and add the Shaoxing wine and sesame oil. Serve immediately.
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