Ginger, Garlic & Oyster Mushroom Stir-fry

Ten minutes, one very hot wok. Torn oyster mushrooms soak up a glossy ginger-soy sauce and stay meaty. Weeknight dinner sorted.

Serves 2–3 · Prep 10 min · Cook 10 min · Mushrooms 300 g blue or yellow oyster

You'll need

• 300 g blue or yellow oyster mushrooms, torn into strips
• 2 tbsp neutral oil (rice bran or peanut)
• 1 thumb ginger, cut into matchsticks
• 3 cloves garlic, sliced
• 1 bunch broccolini or bok choy, cut into lengths
• 1 red capsicum, sliced
• 3 spring onions, cut into 4 cm lengths
• Sauce: 3 tbsp soy sauce, 1 tbsp oyster or mushroom sauce, 1 tbsp rice wine or dry sherry, 1 tsp sugar, 1 tsp cornflour, 3 tbsp water
• 1 tsp sesame oil and toasted sesame seeds, to finish
• Steamed rice or noodles, to serve

Method

1. Whisk the sauce ingredients together in a small bowl.
2. Heat a wok over the highest heat until it just smokes. Add 1 tbsp oil and the mushrooms. Spread them out and leave for 2 minutes to sear, then toss for another 2 minutes until golden. Tip onto a plate.
3. Add the remaining oil, ginger and garlic and stir-fry for 30 seconds until fragrant. Add the broccolini and capsicum with a splash of water and toss for 2 minutes.
4. Return the mushrooms with the spring onions. Give the sauce a stir, pour it in and toss for 30–60 seconds until glossy and thickened.
5. Drizzle with sesame oil, scatter with sesame seeds and serve straight away over rice or noodles.

From the grow room

Cook the mushrooms first and on their own. Crowding a wok steams them. Searing first gives you that golden, meaty edge.