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GOURMET MUSHROOM STIR FRY

If you are fond of mushroom you will want to try this dish. Minimal time is given to the preparation of the ingredients. Stir-frying the prepared mushrooms and vegetables is quick over a high heat, making it an ideal choice for busy week nights or when you need a meal on the table fast.
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Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 -6 people

Equipment

  • 1 Wok
  • or 1 Electric Frypan

Ingredients
  

MUSHROOM AND POWDERS

  • 400g mixed gourmet mushroom (may include king oyster, oyster, shiitake, enoki)
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red pepper powder (also know as Gochugaru used in Korean cuisine, it is not chilli hot , used for flavour and colour) Leave out if unable to find

STIR FRY SAUCE

  • 1 tablespoon broad-bean paste (also known as doubanjiang) if unavailable use sambal oelek which has a similar spicy flavour. If you want less spiciness use hoisin sauce which is sweeter, if using decrease the maple syrup by half.
  • 1 1/2 teaspoon dark soy sauce
  • 1/2 tablespoon sesame oil
  • 1 teaspoon maple syrup
  • 1 teaspoon siricha sauce
  • 1 1/2 cups filtered water
  • 1 level tablespoon cornflour (thickener of choice) mixed with a little water to form a paste.

BRAISED BOK CHOY

  • 410g or 1 large bok choy
  • 1 tablespoon light tasting oil
  • 3/4 teaspoon salt
  • 2 cups filtered water

Kang Kong AND CARROT STIR FRY MIX

  • 133g or 1 medium brown onion, thinly sliced
  • 44g or 4-6 medium garlic , thinly sliced 
  • 105g or 1 medium carrot, julienned 
  • 360g or 1 large bunch Kang Kong, (Kang Kong is an asian green you can substitute with other stir fry greens such as spinach, chard, mustard greens or napa cabbage)

Instructions
 

METHOD FOR MUSHROOM AND POWDERS

  • Shred or thinly slice mushrooms.
  • Add mushroom to a med-large bowl and sprinkle with turmeric and red pepper powder.
  • Toss mushrooms so they are well coated and put aside while you prepare vegetables.

METHOD FOR STIR FRY SAUCE

  • Measure out sauce ingredients into a bowl.
  • Add the cornflour paste to sauce ingredients and give a good stir.
  • Set aside until ready to cook the mushrooms.

METHOD FOR BRAISED BOK CHOY

  • In a medium size saucepan add water, oil and salt.
  • Bring water to a boil.
  • Add bok choy to boiling water and steep for 30-50 secondsor until the bok choy has changed colour to a bright green.
  • Pour water away and set aside .

METHOD FOR Kang Kong AND CARROT STIR FRY

  • Prepare vegetables.
  • Heat wok or electric fry pan on high heat add a little oil.
  • Add onion and stir fry for a couple of minutes.
  • Add sliced garlic and cook for a couple more minutes until garlic just starts to colour. Remove cooked onion and garlic to a bowl.
  • Add 2 teaspoon of oil and add carrot cook for a couple minutes then add greens of choice. Add a little water to speed up cooking time by steaming vegetables as you toss them for even cooking.
  • Stir fry for a couple more minutes allow leaves to steam and wilt.
  • Add cooked onion and garlic back to the wok or pan toss to mix through with carrot and greens, remove and set aside in a bowl.

STIR FRY GOURMET MUSHROOMS AND SAUCE

  • Now vegetables are ready its time to quickly stir fry the mushroom and make the sauce.
  • Heat the wok or electric pan on high add a little oil, then add in mushrooms that you prepared earlier. Toss and stir fry the mushrooms until they have cooked down and taken on a golden colour.
  • Turn the heat down to medium, give the sauce ingredients a mix and add to the mushrooms.
  • Toss and stir through the mushroom until well coated. Let mushroom cook 1-2 minutes in the sauce then remove from heat.

ASSEMBLE

  • Choose a serving platter.
  • Arrange braised bok choy on platter, then stir fry vegetable lastly adding the gourmet mushrooms.
  • Serve and enjoy while hot with rice or noodles of choice.