BlogVeggieChinese Sesame Mushroom Stir-fry

Chinese Sesame Mushroom Stir-fry

Chinese Sesame Mushroom Stir-fry

Serves 4


15ml (1 tablesp) groundnut oil

1 onion, peeled and sliced

1 clove garlic, crushed

1 red pepper, de-seeded & sliced                                       

225g (8oz) broccoli florets

225g (8oz) shiitake mushrooms, stalks trimmed, then sliced

225g (8oz) oyster mushrooms, torn into pieces

30 ml (2 tablesp) shoyu

2.5cm (1") piece fresh root ginger

15ml (1 tablesp) toasted sesame oil

100g (4oz) enoki mushrooms

To serve: 

225g (8oz) egg free noodles

50g (2oz) toasted cashew nuts


1. Heat the oil in a wok. Fry the onion and garlic for 3 minutes on a high heat.

2. Add pepper and broccoli florets to the wok and continue to cook for 5 minutes.

3. Add the shiitake mushrooms to the wok and cook for 3 minutes. Add the oyster mushrooms and cook for 2 minutes more. 

4. Put the shoyu into a small bowl. Grate the ginger and squeeze the juice into the bowl. Add the sesame oil and mix well. 

5. Pour into the wok and toss the vegetables to coat. 

6. Toss the enoki mushrooms into the mixture and continue to cook for no more than 2 minutes.

7. Serve on a bed of egg-free noodles and toasted cashew nuts. 

8. Sprinkle over a little toasted sesame oil.