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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!
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: South East Asian
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 handful of mixed lettuce leaves
  • 100 g 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

Method
 

  1. Scatter the green leaves on two plates.
  2. Finely slice the chilli and garlic.
  3. Heat the oil in a wok. When it’s smoking hot add the garlic, chilli and mushrooms then stir-fry for 2-3 minutes.
  4. 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.
  5. Scatter the chopped spring onions over the top and drizzle with some sesame oil and soy sauce. Serve warm.