These Chinese Stir-Fried Mushrooms with Garlic are a really nice and healthy side dish. It is nice to have a few healthy Chinese vegetable recipes up your sleeve because a lot of the main dishes are quite fattening. Cooking with oil actually originated in China and they used it to help food to cook really quickly allowing them to produce lots of dishes with the one wok and burner. If you would lie to bulk this up to have it as a main course, I’d suggest dicing up some firm tofu and stir-frying it for a few minutes before you add the garlic and serve with rice.
I used chestnut mushrooms and shiitakes but you can use whatever mushrooms you like, just thickly slice them. I also paired back on the garlic and only used three cloves but if you’re like me you could go as high as five or six. Some chilli wouldn’t go a miss here either, completing the trifecta of Chinese cooking: chilli, garlic and ginger. I scaled back on these because I served these stir-fried mushrooms as a side dish but if I was having it as the main dish, I would go to town on them.
- 250g chestnut mushrooms, thickly sliced
- 125g shiitake mushrooms, thickly sliced
- 3 cloves of garlic, thinly sliced
- 2 spring onion greens, thinly sliced
- 2-3 tbsp cooking oil
- 200ml chicken/vegetable stock or water
- 1 generous pinch of sea salt flakes
- Heat the oil in a wok or large frying pan over a high heat.
- Then add the garlic and stir-fry for just a minute until it becomes aromatic, then pile in the mushrooms. Stir-fry for just a few minutes until they have soaked up all the oil and reduced slightly in volume.
- Pour over the stock, bring to the boil and stir-fry for just a few minutes until the mushrooms are tender and the stock is absorbed and reduced.
- Taste and adjust the seasoning, it should need a good pinch of sea salt.
- Finally, add the spring onion, stir through briefly before decanting into a serving bowl and serving.