Chilli Mushroom
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Ingredients
- 500 g chestnut mushrooms
- 4 tbsp cornflour
- 5 garlic cloves
- 15 g fresh ginger, grated
- 1 green pepper, sliced
- 4 spring onions, sliced
- 2 tbsp soy sauce
- 2 tbsp red chilli sauce
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 180 kcal
- Protein
- 4.9 g
- Carbohydrate
- 15.4 g
- of which sugars
- 4.2 g
- Fat
- 10.6 g
- of which saturates
- 0.9 g
- Fibre
- 2.2 g
- Salt
- 1.46 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Quarter the mushrooms and toss with 2 tbsp of the cornflour.
- 2
Heat the vegetable oil in a wok over high heat and fry the mushrooms for 4-5 minutes until golden, then set aside.
- 3
Add the garlic and ginger to the wok and stir-fry for 30 seconds, then add the green pepper and stir-fry for 2 minutes.
- 4
Stir in the soy sauce and red chilli sauce, and whisk the remaining cornflour with 100ml water, then pour in and bubble for 2 minutes until glossy.
- 5
Return the mushrooms to the wok with most of the spring onions and toss to coat.
- 6
Scatter with the remaining spring onions and serve with rice.
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