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Mushroom Chinese Stir-fry

This Chinese stir-fry uses a range of mushrooms, making it a dish packed with protein and Vitamin D which we need for our moods, and also helps the body absorb calcium, making it an essential nutrient for bone health. Serves 4 1 × 270 g packet dried soba noodles (if you are gluten-free look for buckwheat options) 2 tablespoons sesame oil 2 garlic cloves, thinly sliced 1 green chilli, seeded and finely chopped 1 bunch snake beans, thinly sliced 2 bunches Chinese broccoli, chopped

100 g oyster mushrooms 200 g enoki mushrooms 200 g shimeji mushrooms 200g shiitake mushrooms, halved or quartered 1?2 cup tamari 1?2 teaspoon Chinese five spice 1?3 cup roasted cashew nuts fried shallots, to serve Cook the noodles according to the packet instructions. Drain. Meanwhile, heat the oil in a large wok, add the garlic, chilli and snake beans and stir-fry for 2 minutes. Add the Chinese broccoli and mushrooms and cook, tossing frequently for 5–7 minutes or until the mushrooms are tender and lightly browned. Add the tamari and Chinese five spice. Add the drained noodles to the wok and toss over the heat for another minute until combined. Sprinkle with the roasted cashews and fried shallots and serve. This recipe was supplied from Gemma Davis and Tracy Noelle’s cookbook The Compassionate Foodie.

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