Stir-fried mushroom salad
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. 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
Method
- Scatter the green leaves on two plates.
- Finely slice the chilli and garlic.
- Heat the oil in a wok. When it’s 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.