Mushroom and broccoli stir fry
Ingredients
- 3–4 tbsp vegetable or groundnut oil
- 2 large garlic cloves, chopped
- 2cm/¾in piece fresh root ginger, peeled and julienned
- 1 onion, thinly sliced
- 300g/10½oz tenderstem broccoli, trimmed and each spear cut into 2–3 pieces
- 350g/12oz mushrooms, such as lion's mane, king oyster and shiitake, sliced or halved depending on size
- ½ tsp chilli flakes
- 2 tbsp soy sauce
- 4 tbsp black bean sauce
- 2 tbsp dry sherry or Chinese Shaoxing rice wine
- 2 tsp cornflour mixed with 4 tbsp water
- 400g/14oz fresh egg noodles
- 200g/7oz beansprouts
- 4 spring onions, sliced on the diagonal
- small handful or fresh coriander, roughly chopped
Method
In a wok over a high heat add the oil, garlic and ginger and stir fry for 20–30 seconds until fragrant. Then add the sliced onion and broccoli and keep stirring for a minute or two. Add the mushrooms and continue to cook over a high heat, adding a little more oil if required.
Once the vegetables are slightly softened, sprinkle in the chilli flakes, soy sauce, black bean sauce and Shaoxing rice wine. Stir well to combine. Add the cornstarch mixture and allow the sauce to bubble and thicken.
Once slightly thickened, add the noodles and beansprouts. Add two tablespoons water and stir-fry until the noodles are hot throughout. If the sauce is too thick add another two tablespoons water to make it silky.
Divide between bowls and top with the spring onions and coriander.
