Asian greens and shiitake mushrooms


makes 6 servings

WHAT YOU NEED
  • 2 tbs peanut oil
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 100g fresh shiitake mushrooms, thinly sliced
  • 1 bunch baby pak choy, trimmed, leaves separated, stems cut from leaves
  • 1 bunch baby bok choy, trimmed
  • 1 x 425g can baby corn spears, drained
  • 2 tbs oyster sauce
  • 2 tbs oyster sauce
  • 2 tbs water

HOW TO PREPARE
  •  Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. Stir-fry for 30 seconds or until aromatic.
  • Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for        1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss   to combine.
  • Add the water and reduce heat to low. Cover and cook for 2 minutes or until the vegetables are just tender. Serve.
 
NOTE: Time-saving tip ~ To save time, prepare the garlic, ginger and vegetables up to 3hours ahead. Store in an airtight container in the fridge.

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