Chinese Mushrooms with Garlic Sauce and Rice
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Ingredients
- 400 g mixed mushrooms (shiitake, oyster, chestnut)
- 4 garlic cloves
- 2 tbsp light soy sauce
- 1 tsp cornflour
- 150 ml vegetable stock
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 263 kcal
- Protein
- 7 g
- Carbohydrate
- 40 g
- of which sugars
- 1.9 g
- Fat
- 7.6 g
- of which saturates
- 1.4 g
- Fibre
- 2.3 g
- Salt
- 1.56 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the groundnut oil in a wok and fry the garlic for 30 seconds, until fragrant.
- 2
Add the mushrooms and stir-fry for 5 minutes, until softened.
- 3
Pour in the vegetable stock and light soy sauce and bring to a simmer.
- 4
Mix the cornflour with a tablespoon of cold water, stir in and simmer for 1 minute until glossy.
- 5
Serve over the steamed jasmine rice.
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