Mixed Mushroom Stir Fry



1 tablespoon olive oil

3 garlic cloves, crushed

2 teaspoons grated ginger

1 bunch Chinese broccoli (gai lan), ends trimmed, cut into 6cm lengths

150g oyster mushrooms, halved

200g fresh shiitake mushrooms, sliced

1/4 cup oyster sauce (75ml)

1 tablespoon soy sauce

2 tsp chilli paste

1 cup Jasmine rice

Mixed Mushroom Stir Fry



Place rice in a small saucepan and add water (for every 1 cup rice, add two cups of water). Place a lid on the saucepan and bring pot to the boil. When it comes to the boil, remove lid, stir, put lid back on and cook on the lowest heat possible for approximately 10 minutes or until all water has evaporated.



Heat the oil in a wok or large frying pan over medium heat. Add the garlic and ginger and capsicum and stir-fry for 2-3 minutes. Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted. Stir in oyster and soy sauce and chilli paste then toss to coat and warm through for about 1 minute.



Serve vegetables over steamed rice.


Happy Eating!


For premium meat, market fresh fish and farm-fresh fruit and veggies at heavily reduced prices delivered straight to your doorstep, head to TheGourmet.com.au.