Mixed mushrooms in chilli oil

Mixed mushrooms in chilli oil

By
From
The Real Food of China
Serves
4-6
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
200g enoki mushrooms
60ml vegetable oil
3 garlic cloves, finely chopped
1 1/2 tablespoons light soy sauce
1 handful garlic chives, chopped
Strained chilli oil, to taste
150g oyster mushrooms
150g shiitake mushrooms
150g chestnut mushrooms
150g woodear mushrooms
150g king oyster mushrooms
150g shimeji mushrooms

Method

  1. If the oyster and shiitake mushrooms are large, cut them in half, otherwise leave whole. Trim the stems of the chestnut mushrooms and leave whole. Tear the wood ears in half, discarding any hard pieces. Slice the king oyster mushrooms lengthwise and trim the shimeji mushrooms at the base to separate them. Trim the ends of the enoki and separate the mushrooms into small bundles. Keep all the mushrooms separate.
  2. Heat the oil in a large wok over a medium–high heat, then add the garlic, shiitake, chestnut, king oyster and oyster mushrooms and stir-fry for 2 minutes, or until the mushrooms start to soften. Add the wood ears, shimeji and enoki mushrooms and stir-fry for another 2–3 minutes, or until all the mushrooms are tender. Add the soy sauce and garlic chives and cook for 30 seconds, tossing to combine. Drizzle with chilli oil and serve.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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