Cabbage and Mushroom Stir-fry
Serves: 4
Ready in: 15 to 30 mins
Ingredients:
90g chestnut mushrooms, quartered210g closed-cup white mushrooms
½ savoy cabbage, shredded
2 red peppers, finely sliced
1 shallot, finely sliced
1 thumb-sized piece of ginger, cut into matchsticks
400g wholewheat noodles
2 tsp groundnut oil (peanut oil)
2 tbsp vegetarian oyster sauce
2 tsp brown sugar
1/4 cup vegetarian Chinese cooking wine or dry sherry
1/4 cup light soy sauce
method:
- Cook the noodles according to the pack, slightly reducing the cooking time by one minute. Drain the noodles and set aside.
- Stir-fry the ginger and shallot in the oils for one minute before adding the mushrooms and peppers. Continue cooking for a further two minutes.
- Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for another 2-3 minutes or until the sauce has reduced by half.
- Add in the noodles and cabbage and stir-fry for a final minute.
