Preparation time is 10minutes
Cook time is 5minutes
Total time is 15minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 250grams chestnut mushrooms, trimmed and halved
- 2tablespoons cornflour
- 2tablespoons peanut oil
- 1tablespoons fresh root ginger, chopped
- 2 cloves garlic, thinly sliced
- 1/2teaspoons salt
- 2 red capsicums, cored, deseeded and cut into chunks
- 4 small heads pak choi, cut in half lengthways
- 2tablespoons Chinese rice wine
- 1tablespoons dark soy sauce
- 1tablespoons sweet chilli sauce
- 4 spring onions, thinly sliced
Method
Step 1 of 3
Place the mushrooms in a bowl with the cornflour and toss to coat. Set aside.
Step 2 of 3
Heat the oil in a wok over a high heat until the oil starts to shimmer. Add the ginger, garlic and salt and stir quickly, then add the mushrooms, red capsicums and pak choi and stir-fry for 2-3 minutes until just tender.
Step 3 of 3
Stir in the rice wine, soy and sweet chilli sauces and spring onions and cook for 1 more minute, until the sauce has thickened.
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