Mushroom and Pak Choi Stir-Fry Recipe

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.
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