Food: Vegan mushroom stir-fry

Tired from a long day in work, I wanted to make a simple dinner for tonight. So, I picked up one of the stir-fry packs that ASDA sells – I bought the rainbow veg one. They are a Godsend, and at £1.30 for a pack you can’t go wrong (this one was reduced at 64p- EVEN BETTER!)

Before the Mr came home I made the all important sauce to go with the stir-fry. Being Mushroom focused, I wanted something woody and smokey.

To make:

  • Pour 2 tbs of vegetarian oyster sauce and 1 tbs of sweet chilli sauce into a jug,
  • Grate a thumb size piece of ginger and add to the jug,
  • Add 2 tsp of Chinese five spice and a generous splash of dark soy sauce,
  • In the meantime soak a handful of dried Shiitake mushroom in a small bowl of boiling water,
  • Once plump take the mushrooms out and chop finely, add them to the jug along with the juice,
  • Finish with half a spring onion, chopped, a splash of Shaoxing rice wine, 1tsp of garlic infused oil and 1tsp of Chinese black vinegar.

When Tom came I dropped 180g of wheat noodles into the a pan of boiling water. I heated up the wok with sunflower oil until it is almost smoking hot, then added the contents of the sitr-fry packet. Fry for a bit and season with some splashes of light soy sauce and a sprinkle of crushed chilli seeds. Whilst they are cooking, chop up a further 3 spring onions and 100g of chestnut mushrooms. Add to the wok. When the noodles are cooked, strain, then add to the wok. Now is the time for the sauce. Pour the sauce liberally over the veg and noodles, folding, and stirring – giving it 镬气 or Wok hei (meaning the breath of the wok).

Cook until the veg are tender, with a bit of crispness still left to them, and serve.



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