Name: Stir-fried mushrooms and kang kong
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 8 dried shiitake mushrooms; 1 tablespoon peanut oil; 2 clove garlic, crushed; 1 centimetre (5g) fresh ginger, finely grated; 400 gram oyster mushrooms, halved; 400 gram button mushrooms, quartered; 425 gram can straw mushrooms, drained; 900 gram kang kong, shredded; 5 green onions, thinly sliced; 1 tablespoon light soy sauce; 1 tablespoon mild sweet chilli sauce; 1 tablespoon oyster sauce; 1 tablespoon rice vinegar

Ingredients

8 dried shiitake mushrooms

1 tablespoon peanut oil

2 clove garlic, crushed

1 centimetre (5g) fresh ginger, finely grated

400 gram oyster mushrooms, halved

400 gram button mushrooms, quartered

425 gram can straw mushrooms, drained

900 gram kang kong, shredded

5 green onions, thinly sliced

1 tablespoon light soy sauce

1 tablespoon mild sweet chilli sauce

1 tablespoon oyster sauce

1 tablespoon rice vinegar

Method

1.Place dried mushrooms in a small heatproof bowl. Cover with boiling water. Stand 20 minutes; drain. Discard stems and slice caps.

2.Heat oil in wok and stir-fry garlic, ginger and mushrooms 1 minute. Add kang kong, onion and combined sauces and vinegar. Stir-fry until kang kong just wilts.

Women's Weekly Food

Ingredients

Method

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