Mushroom and Bamboo Shoot Stir-Fry with Rice
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Ingredients
- 300 g chestnut mushrooms, sliced
- 150 g tinned bamboo shoots, drained
- 2 garlic cloves
- 2 tbsp light soy sauce
- 2 spring onions, finely sliced
- 500 g steamed jasmine rice
- 2 tbsp groundnut oil
Nutrition (per serving)
- Calories
- 257 kcal
- Protein
- 6.8 g
- Carbohydrate
- 39.2 g
- of which sugars
- 2.3 g
- Fat
- 7.5 g
- of which saturates
- 1.3 g
- Fibre
- 1.8 g
- Salt
- 1.29 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.
- 2
Add the mushrooms and stir-fry for 4 minutes, until softened.
- 3
Add the bamboo shoots and stir-fry for 2 minutes, until hot through.
- 4
Stir in the light soy sauce and most of the spring onions, and toss for 1 minute.
- 5
Scatter with the remaining spring onions.
- 6
Serve over the steamed jasmine rice.
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