Mushroom stir-fry
- 3/4 cup peanut or vegetable oil
- 1 tbsp ginger, finely sliced
- 2 garlic cloves, sliced
- 1 long red chilli, sliced
- 100g black fungi, trimmed of hard centre, sliced
- 150g oyster mushrooms, stalks trimmed, quickly rinsed
- 200g enoki mushrooms, stalks trimmed, quickly rinsed
- 100g white fungi, trimmed of hard centre, broken into pieces
- 1 tbsp mushroom or light soy sauce
- 1 tbsp kecap manis*
- 1 tbsp caster sugar
- 440g egg chow mein noodles
- 2 shallots, trimmed, washed and sliced into rounds
*Kecap manis is a thick, sweet soy available from supermarkets and Asian grocery stores
Mushroom soy is made by fermenting mushrooms with soy beans during the soy sauce-making process. There are a few different brands of various quality, so ask your Asian grocer which is the best.
Method
Heat 1/2 cup oil in a wok over a high heat until starting to shimmer. Add ginger, garlic and chilli and cook for a few seconds, stirring. Add black fungi and cook 1 minute, add oyster mushrooms and cook 1 minute. Add remaining mushrooms and toss well. Add soy sauces and sugar, simmer for 30 seconds, tossing a few times to coat mushrooms. Remove to a bowl.
Place wok back on the heat and add remaining oil. Stir-fry noodles until heated through and golden in colour from residual wok seasoning. Divide evenly in 4 bowls, topwith mushrooms and garnish with shallots.
Serves 4
