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  • Writer's pictureYiannoulla Burness


If you are fond of mushroom you will want to try this dish. Minimal time is given to the preparation of the ingredients. Stir-frying the prepared mushrooms and vegetables is quick over a high heat, making it an ideal choice for busy week nights or when you need a meal on the table fast.

Stir fry dishes are best enjoyed immediately after cooking to retain crispness of vegetables and juiciness of proteins.

Eating it right away ensures that you enjoy these textures at their best. If left to sit for too long vegetables may become soggy and proteins may loose their juiciness.

Freshly cooked stir-fries will give you the most intense flavours as the sauces you use will infuse the fresh ingredients during the cooking process.

Eat this dish hot from the wok, lukewarm or cold stir-fries may not be as satisfying and enjoyable.

Serve with rice or noodles.

EQUIPMENT: A Wok or Electric Fry Pan


400g mixed gourmet mushroom, shredded or thinly slice

(I used, king oyster and oyster, shiitake and enoki mushrooms)

1/2 teaspoon turmeric powder

1 teaspoon red pepper powder (also known as Gochugaru used in Korean cuisine it is not chilli hot more for flavour and colour) (leave out if unable to find)


*Shred or thinly slice mushrooms.

*Add mushroom to a med-large bowl and sprinkle with turmeric and red pepper powder.

*Toss mushrooms so they are well coated and put aside while you prepare vegetables.


1 tablespoon broad-bean paste (also known as doubanjiang) if unavailable use sambal oelek which has a similar spicy flavour. If you want less spiciness use hoisin sauce which is sweeter, if using decrease the maple syrup by half

1 1/2 teaspoons dark soy sauce

1/2 tablespoon sesame oil

1 teaspoon maple syrup

1 teaspoon siricha sauce

1 1/2 cup filtered water

1 level tablespoon cornflour (or thickener of choice) mixed with a little water to form a paste


*Measure out sauce ingredients into a bowl.

*Add the cornflour paste to sauce ingredients and give a good stir.

*Set aside until ready to cook the mushrooms.


410g or 1 large bok choy

1 tablespoon light tasting oil

3/4 teaspoon salt

2 cups of filtered water


*In a medium size saucepan add water, oil and salt.

*Bring water to a boil.

*Add bok choy to boiling water and steep for 30-50 seconds

or until the bok choy has changed colour to a bright green.

*Pour water away and set aside .


133g or 1 medium brown onion, thinly sliced

44g or 4-6 medium garlic , thinly sliced

105g or 1 medium carrot, julienned

360g or 1 large bunch Kang Kong, (Kang Kong is an asian green you can substitute with other stir fry greens such as spinach, chard, mustard greens or napa cabbage)


*Prepare vegetables.

*Heat wok or electric fry pan on high heat add a little oil.

*Add onion and stir fry for a couple of minutes.

*Add sliced garlic and cook for a couple more minutes until garlic just starts to colour. Remove cooked onion and garlic to a bowl.

*Add 2 teaspoon of oil and add carrot cook for a couple minutes then add greens of choice. Add a little water to speed up cooking time by steaming vegetables as you toss them for even cooking.

*Stir fry for a couple more minutes allow leaves to steam and wilt.

*Add cooked onion and garlic back to the wok or pan toss to mix through with carrot and greens, remove and set aside in a bowl.


*Now vegetables are ready its time to quickly stir fry the mushroom and make the sauce.

*Heat the wok or electric pan on high add a little oil, then add in mushrooms that you prepared earlier. Toss and stir fry the mushrooms until they have cooked down and taken on a golden colour.

*Turn the heat down to medium, give the sauce ingredients a mix and add to the mushrooms.

*Toss and stir through the mushroom until well coated. Let mushroom cook 1-2 minutes in the sauce then remove from heat.


*Choose a serving platter.

*Arrange braised bok choy on platter, then stir fry vegetable lastly adding the gourmet mushrooms.

*Serve and enjoy while hot with rice or noodles of choice.

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