Five spice mushroom and pak choi stir-fry

Method

1. Rinse the rice and tip it into a small pan with 300 ml of water and a pinch of salt. Bring to the boil, put the lid on, turn the heat right down and cook for 12 minutes, then leave it covered off the heat.
2. Stir the soy sauce and cornflour into 100 ml of cold water in a small bowl until smooth.
3. Slice the mushrooms thickly and cut the red pepper into strips. Quarter each pak choi lengthways and wash any grit from the base, then slice the garlic and grate the ginger.
4. Warm the olive oil in a wok or large frying pan over a medium-high heat. Cook the mushrooms for 5 to 6 minutes, stirring occasionally, until their liquid has gone and they are browned.
5. Add the red pepper, garlic, ginger and chinese five spice and stir-fry for 2 minutes.
6. Add the pak choi, stir the sauce again and pour it in. Let it bubble for 2 minutes, until the leaves have wilted, the stems are still crisp and the sauce is glossy.
7. Fluff the rice with a fork and put the stir-fry on top.

Tip Give the mushrooms plenty of room and time in the pan. Crowded mushrooms steam and go grey, and they will not take on the flavour of the sauce.

Photo made with AI.

From Nosha · nosha.app