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4
Easy
By Paul Gayler
Published 2006
You can use shiitake or chestnut mushrooms instead. Don’t chill before serving as the delicate marinating juices dilute the flavour.
Place the chopped ginger, garlic and chilli in a mortar, add a little salt and crush lightly with the pestle to form a smooth paste. Trim the oyster mushrooms and clean them of any dirt with a damp cloth, then cut them into bite-sized pieces if necessary.
Heat the oil in a wok or large frying pan and, when hot, add the paste and cook for 20-30 seconds to infuse the oil. Throw in the mus