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

Simon Rimmer
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Simon Rimmer's spring 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." 

At a glance
  • Cuisine Oriental
  • Recipe Type Main
  • Difficulty Medium
  • Preparation time 15 mins
  • Cooking time 8 mins
  • Serves 4 people
Ingredients
  • 90 g (3.2oz) Chestnut mushrooms, cut into quarters
  • 210 g (7.4oz) 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 (14.1oz) 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

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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