World Cuisine

  • 250 g (8 oz) chestnut mushrooms, trimmed and halved
  • 2 tablespoons cornflour
  • 2 tablespoons groundnut oil
  • 1 tablespoon chopped fresh root ginger
  • 2 garlic cloves, thinly sliced
  • ½ teaspoon salt
  • 2 red peppers, cored, deseeded and cut into chunks
  • 4 small heads pak choi, cut in half lengthways
  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon dark soy sauce
  • 1 tablespoon sweet chilli sauce
  • 4 spring onions, thinly sliced

Place the mushrooms in a bowl with the cornflour and toss to coat. Set aside.

Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the ginger, garlic and salt and stir quickly, then add the mushrooms, red peppers and pak choi and stir-fry for 2–3 minutes until just tender.

Stir in the rice wine, soy and sweet chilli sauces and spring onions and cook for 1 more minute, until the sauce has thickened.

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