Simon Rimmer's spring cabbage and sticky mushroom stir-fry recipe
by Simon Rimmer | 1 comment | Print recipeTweet
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
- 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
- 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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