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Oyster mushroom and leek stir-fry

This Japanese-style oyster mushroom and leek stir-fry is healthy, vegan, gluten-free and really delicious. It’s on the table within 15 minutes, so it’s ideal for a lazy weekend lunch or busy midweek supper. Serve it with noodles, rice or on a piece of toast. You can serve it as side dish too.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Japanese
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 leek
  • 1 Tbsp oil
  • 1 chilli
  • 2 cloves of garlic
  • 150 g oyster mushrooms
  • 1 Tbsp Kikkoman soy sauce
  • 1 tsp toasted sesame oil
  • Juice of 1 lime
  • 1 Tbsp sesame seeds
  • 2 Tbsp chopped coriander
  • Ground pepper

Method
 

  1. Thinly slice the leek, then chop the chilli and garlic.
  2. Heat the oil in a wok. When hot, add the leek and stir-fry for a couple of minutes until tender.
  3. Add the chilli and garlic, stir-fry for a minute.
  4. Add the oyster mushrooms and soy sauce. Stir-fry for 2 minutes. Turn down the heat, add the lime juice and put a lid on. After 5 minutes take the lid off and add the sesame seeds. Stir for a couple of minutes, until the liquid has reduced to a thick sauce.
  5. Turn off the heat and add the sesame oi and coriander leaves. Put the lid on and let it rest for a minute.
  6. Serve warm with a dash of lime juice.