GINGER & GARLIC MUSHROOMS
SERVES 6 (AS A SIDE)
300g enoki mushrooms
100ml vegetable oil
300g king oyster mushrooms, thickly sliced lengthways
100g shiitake mushrooms, stems removed
1 tbs sesame oil
10cm piece (50g) fresh ginger, cut into matchsticks
6 garlic cloves, thinly sliced
150g each oyster and pearl mushrooms
⅓ cup (80ml) oyster sauce
1 tbs Chinese rice wine (shaohsing)
1 tsp chicken stock powder
½ tsp white pepper
Cooked jasmine rice, to serve (optional)
Cut and discard most of the root from the enoki mushrooms, leaving some root intact so they stay clumped together. Divide into 6 smaller clumps.
Heat 1 tbs vegetable oil in a large frypan and cook half the king oyster and shiitake mushrooms for 2 minutes each side or until golden and tender. Set aside on a baking tray. Repeat with another 1 tbs oil and remaining king oyster and shiitake.
Heat 1 tbs vegetable oil in same pan over high heat. Cook half the enoki mushrooms, fanning each clump out, for 2 minutes each side until golden and crisp. Set aside on a large baking tray. Repeat with another 1 tbs oil and remaining enoki.
Heat remaining 1 tbs vegetable oil and sesame oil in
