Mushroom chow mein recipe
This Sichuan mushroom chow mein is a quick midweek supper that’s delicious, simple and packs a punch. Oyster mushrooms would be great but you can use whatever mushrooms you prefer.
Ingredients
- 1 tbsp rapeseed oil
- 2 small garlic cloves, crushed and roughly chopped
- 1 x 2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
- 1 large red cayenne chilli, deseeded and sliced
- 200 g oyster mushrooms
- 120 g baby pak choy, leaves separated
- 1 tbsp Shaohsing rice wine or dry sherry
- 300 g cooked egg noodles (uncooked weight: 150g/5oz)
- 1 tsp toasted sesame oil
- 1 tbsp rapeseed oil
- 2 small garlic cloves, crushed and roughly chopped
- 1 x 2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
- 1 large red cayenne chilli, deseeded and sliced
- 7.1 oz oyster mushrooms
- 4.2 oz baby pak choy, leaves separated
- 1 tbsp Shaohsing rice wine or dry sherry
- 10.6 oz cooked egg noodles (uncooked weight: 150g/5oz)
- 1 tsp toasted sesame oil
- 1 tbsp rapeseed oil
- 2 small garlic cloves, crushed and roughly chopped
- 1 x 2.5cm (1 inch) piece of fresh root ginger, peeled and finely grated
- 1 large red cayenne chilli, deseeded and sliced
- 7.1 oz oyster mushrooms
- 4.2 oz baby pak choy, leaves separated
- 1 tbsp Shaohsing rice wine or dry sherry
- 10.6 oz cooked egg noodles (uncooked weight: 150g/5oz)
- 1 tsp toasted sesame oil
- 100 ml cold water
- 1 tbsp chilli bean paste
- 2 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 1 tbsp low-sodium light soy sauce
- 1 tsp soft brown sugar
- 1 tbsp cornflour
- 1 tsp toasted sesame oil
- 3.5 fl oz cold water
- 1 tbsp chilli bean paste
- 2 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 1 tbsp low-sodium light soy sauce
- 1 tsp soft brown sugar
- 1 tbsp cornflour
- 1 tsp toasted sesame oil
- 0.4 cup cold water
- 1 tbsp chilli bean paste
- 2 tbsp Chinkiang black rice vinegar or balsamic vinegar
- 1 tbsp low-sodium light soy sauce
- 1 tsp soft brown sugar
- 1 tbsp cornflour
- 1 tsp toasted sesame oil
Details
- Cuisine: Chinese
- Recipe Type: Mushroom
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 5 mins
- Serves: 2
Step-by-step
- Whisk together all the ingredients for the Sichuan spicy sauce in a small jug or bowl, then set aside.
- Heat a wok over a high heat until smoking, then add the rapeseed oil. Add the garlic, ginger and chilli and stir-fry for a few seconds.
- Add the mushrooms and cook for 1 minute, then add the pak choy leaves and Shaohsing rice wine or dry sherry and toss for 1 minute.
- Add the spicy sauce and bring to the boil.
- Add the cooked egg noodles and toss together until they're coated with the sauce and warmed through. Serve immediately.
This recipe is from Stir Crazy by Ching-He Huang. Published by Kyle Books. Photography by Tamin Jones.
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