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

Details

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

Step-by-step

  1. 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.
  2. 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.
  3. 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.
  4. Add in the noodles and cabbage and stir-fry for a further 1-minute. Spoon into bowls and serve.

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