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Main course · Vietnamese

Nam Xao Gung (Ginger and Mushroom Stir-Fry)

15 min Serves 4 ~331 kcal/serving ~£5.50 (£1.38/serving) Dairy-freeGluten-freeVeganVegetarian

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Ingredients

  • 400 g chestnut mushrooms, sliced
  • 30 g fresh ginger
  • 4 spring onions
  • 2 garlic cloves
  • 2 tbsp gluten-free soy sauce (tamari)
  • 1 tsp caster sugar
  • 320 g jasmine rice

Nutrition (per serving)

Calories
331 kcal
Protein
9.5 g
Carbohydrate
69.2 g
of which sugars
3.6 g
Fat
0.9 g
of which saturates
0.2 g
Fibre
2.3 g
Salt
1.27 g

Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.

Method

  1. 1

    Cook the jasmine rice according to the pack.

  2. 2

    Cut the ginger into fine matchsticks and chop the garlic.

  3. 3

    Heat a little oil in a wok over a high heat and fry the ginger and garlic for 1 minute.

  4. 4

    Add the mushrooms and stir-fry for 4-5 minutes until softened and lightly browned.

  5. 5

    Stir in the tamari and sugar, scatter with the spring onions, cut into batons, and serve with the rice.

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