Mushroom and Pak Choi Stir-Fry Recipe

Craving a quick, flavorful meal that’s packed with goodness? Look no further than this mushroom-packed stir-fry With a colorful assortment of mushrooms – from earthy shiitakes to delicate enoki – all tossed together with crunchy pak choi, aromatic ginger, and spring onions. This one-pan wonder is perfect for busy weeknights when you need something delicious on the table fast. Get ready to elevate your stir-fry game!
Recipe
Mushroom and Pak Choi Stir-Fry Recipe
Ingredients and Method
Mushroom and Pak Choi Stir-Fry Recipe
- 2½ tbsp sunflower oil
500g mixed mushrooms (we used yellow, chestnut and king oyster, enoki, nameko, maitake, shimeji and shiitake), wiped clean and sliced if large (from fundamentallyfungus.com) - 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2.5cm piece fresh ginger, finely chopped
3 pak choi, quartered
1 tbsp rice wine vinegar
2 tbsp dark soy sauce
6 spring onions, sliced
Mushroom and Pak Choi Stir-Fry Recipe
- Heat 1 tablespoon of the oil in a large wok or non-stick frying pan over a high heat. When hot, add half the mushrooms and stir-fry for 1-2 minutes, until turning golden and softened a little. Set aside while you stir-fry the rest in another 1 tablespoon of oil. Set aside.
- Heat the remaining oil in the wok, add the shallot and stir-fry for 2 minutes. Add the garlic and ginger and cook for 30 seconds. Add the pak choi and a splash of water and stir-fry for 2-3 minutes, until the stems are beginning to soften.
- Return the mushrooms to the pan, along with the vinegar, soy sauce and spring onions and stir-fry for 1 minute, until heated through. Season to taste and serve immediately with some steamed rice, if you like.