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Main course · Chinese

Yunnan-Style Stir-Fried Mushrooms with Chilli and Garlic

20 min Serves 4 ~294 kcal/serving ~£4.20 (£1.05/serving) Contains-nutsDairy-freeVeganVegetarian

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Ingredients

  • 400 g mixed mushrooms (shiitake, oyster, chestnut)
  • 2 dried red chilli
  • 4 garlic cloves
  • 2 tbsp light soy sauce
  • 3 spring onions, finely sliced
  • 500 g steamed jasmine rice
  • 3 tbsp groundnut oil

Nutrition (per serving)

Calories
294 kcal
Protein
7.2 g
Carbohydrate
39.9 g
of which sugars
2.1 g
Fat
11 g
of which saturates
2 g
Fibre
2.8 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. 1

    Heat the groundnut oil in a wok until hot and fry the dried red chilli and garlic for 30 seconds until fragrant.

  2. 2

    Add the mushrooms and stir-fry over a high heat for 6 minutes, until softened and lightly browned.

  3. 3

    Stir in the light soy sauce and most of the spring onions, and toss for 1 minute.

  4. 4

    Scatter with the remaining spring onions.

  5. 5

    Serve over the steamed jasmine rice.

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