Simon Rimmer's cabbage and sticky mushroom stir-fry recipe

Recipes

Simon Rimmer
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Simon Rimmer's cabbage and sticky mushroom stir-fry recipe

Simon says: “Mushrooms are tasty, great value and an easy to cook ingredient that adds extra flavour to a wide variety of meals – but it’s such a shame that so many of us don’t know the best way to cook them! Mushrooms should be fried in a very hot pan to seal in moisture and create a lovely crispy texture. Make sure your pan is almost smoking hot before adding the mushrooms to it."

Ingredients

90 g Chestnut mushrooms, cut into quarters
210 g Closed cup white mushrooms
0.5 Savoy cabbage, shredded
2 Red peppers, finely sliced
1 Shallot, finely sliced
1 Thumb sized piece of ginger, cut into matchsticks
400 g Whole-wheat noodles
2 tbsp Sesame oil
2 tbsp Groundnut oil
2 tbsp Oyster sauce
2 tsp Brown sugar
0.25 cups Chinese cooking wine or dry sherry
0.25 cups Light soy sauce

3.2 oz Chestnut mushrooms, cut into quarters
7.4 oz Closed cup white mushrooms
0.5 Savoy cabbage, shredded
2 Red peppers, finely sliced
1 Shallot, finely sliced
1 Thumb sized piece of ginger, cut into matchsticks
14.1 oz Whole-wheat noodles
2 tbsp Sesame oil
2 tbsp Groundnut oil
2 tbsp Oyster sauce
2 tsp Brown sugar
0.25 cups Chinese cooking wine or dry sherry
0.25 cups Light soy sauce

3.2 oz Chestnut mushrooms, cut into quarters
7.4 oz Closed cup white mushrooms
0.5 Savoy cabbage, shredded
2 Red peppers, finely sliced
1 Shallot, finely sliced
1 Thumb sized piece of ginger, cut into matchsticks
14.1 oz Whole-wheat noodles
2 tbsp Sesame oil
2 tbsp Groundnut oil
2 tbsp Oyster sauce
2 tsp Brown sugar
0.25 cups Chinese cooking wine or dry sherry
0.25 cups Light soy sauce

Details

Cuisine: Oriental
Recipe Type: Main
Difficulty: Medium
Preparation Time: 15 mins
Cooking Time: 8 mins
Serves: 4

Step-by-step

Cook the noodles according to pack, slightly reducing the cooking time by 1 min as the noodles will continue cooking when stir fried. Drain noodles and put to one side.
Using a wok, heat the oils until nearly reaching smoking point and add in the ginger and shallot. Stir-fry for 1 minute before adding in the mushrooms and peppers continue cooking for a further 2 minutes.
Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half.
Add in the noodles and cabbage and stir-fry for a further 1-minute. Spoon into bowls and serve.

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