Stir-fried mushroom salad
Background
I love making this stir-fried mushroom salad on busy days when I only have 10 minutes to magic lunch or supper! It's delicious, easy to make and rather healthy too.Β This time I used mixed exotic mushrooms, but any other mushrooms would also work. When I serve it with noodles or rice, I add a handful of spinach at the end to give it a bit of green edge. If you you serve it on a bed of mixed salad (as per the recipe), some wholesome bread or rice-cakes would go well with it too!
Ingredients
- 2 handful of mixed lettuce leaves
- 100g exotic mushrooms
- 1 Tbsp sesame oil
- 1 garlic cloves
- 1 chilli pepper
- 1 Tbsp Chinese vinegar
- 2 Tbsp soy sauce
- 1 Tbsp sesame seeds
- 2 spring onions, chopped
Instructions
- Scatter the green leaves on two plates.
- Finely slice the chilli and garlic.
- Heat the oil in a wok. When itβs smoking hot add the garlic, chilli and mushrooms then stir-fry for 2-3 minutes.
- Add the vinegar - let it sizzle and evaporate. Add the soy sauce and sesame seeds. Cook for half a minute, then divide between the two plates.
- Scatter the chopped spring onions over the top and drizzle with some sesame oil and soy sauce. Serve warm.
Categories
- Meal Type: - Everyday - Lunch - Main - Quick & Easy - Stir Fry
- Cuisines: - South East Asian
- Health and Diet: - 5:2 Diet - Combination - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - Sugar Free - Vegan
- Skill Levels: - Easy
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