Stir fried mushrooms and spring greens

2 heads of spring greens or one large packet, shredded
150 g of closed cup mushrooms (more if you like them), thickly sliced or if little ones then halved
3 shallots finely sliced
1 large clove garlic, finely sliced
1 tsp finely sliced ginger
2 red chillies, deseeded and sliced finely – you can leave the seeds in if you want more heat or just add one for a gentle kick
2 tbsp fish sauce
3 tbsp rapeseed oil
1 tbsp dark soy sauce
1/2 tbsp oyster sauce

Heat the oil in a wok until it just starts to smoke then add the shallots, garlic, ginger and chilli and fry for around 30-40 seconds stirring continuously. Then add the mushrooms and stir fry till they take on some colour and soften a little. Then add your greens and give the wok a good shake or use a spatula to mix well. Once the greens start to soften and wilt add your fish sauce, oyster sauce and soy sauce then after stirring check for seasoning and add as necessary. After about 7-8 mins this dish will be done as you don’t want your greens too soggy. You can serve this with a small portion of noodles lightly dressed in a drop or two of sesame oil – it’s deceptively filling.

Original post with credits


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