Mushroom stir-fry

all details

Mushroom soy is made by fermenting mushrooms with soy beans during the soy sauce-making process. There are a few different brands of various quality, so ask your Asian grocer which is the best.

Mushroom stir-fry.
Mushroom stir-fry. Photo: Natalie Boog

Ingredients

  • 3/4 cup peanut or vegetable oil
  • 1 tbsp ginger, finely sliced
  • 2 garlic cloves, sliced
  • 1 long red chilli, sliced
  • 100g black fungi, trimmed of hard centre, sliced
  • 150g oyster mushrooms, stalks trimmed, quickly rinsed
  • 200g enoki mushrooms, stalks trimmed, quickly rinsed
  • 100g white fungi, trimmed of hard centre, broken into pieces
  • 1 tbsp mushroom or light soy sauce
  • 1 tbsp kecap manis*
  • 1 tbsp caster sugar
  • 440g egg chow mein noodles
  • 2 shallots, trimmed, washed and sliced into rounds

  • *Kecap manis is a thick, sweet soy available from supermarkets and Asian grocery stores

Method

Heat 1/2 cup oil in a wok over a high heat until starting to shimmer. Add ginger, garlic and chilli and cook for a few seconds, stirring. Add black fungi and cook 1 minute, add oyster mushrooms and cook 1 minute. Add remaining mushrooms and toss well. Add soy sauces and sugar, simmer for 30 seconds, tossing a few times to coat mushrooms. Remove to a bowl.

Place wok back on the heat and add remaining oil.

Stir-fry noodles until heated through and golden in colour from residual wok seasoning. Divide evenly in 4 bowls, top with mushrooms and garnish with shallots.

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  • Main Ingredients - Mushroom, Noodles
  • Cuisine - Japanese
  • Course - Main-course, Dinner
  • Occasion - Midweek dinner

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