Mushroom stir-fry

No one wants to spend ages in the kitchen after work, so try this mushroom stir-fry to feed the family in just 20 minutes

Serves: 4
Preparation time: 10 minutes
Cooking time: 10 minutes

What you need:

• 4 tbsp vegetable oil
• 200g minced pork
• 3 tsp fresh root ginger, peeled and finely chopped
• 3 cloves garlic, peeled and finely chopped
• 4 tbsp shaoxing wine or dry sherry
• 2 tbsp Blue Dragon Soy Sauce Light
• 1 pointed green cabbage, finely shredded
• 50g fresh or re-hydrated shitake mushrooms, finely sliced
• 50g fresh oyster mushrooms, finely sliced
• 50g fresh chestnut or button mushrooms, finely sliced
• 400g Blue Dragon fine Rice Noodles, cooked to pack instructions
• 8 spring onions, shredded into 5cm strips
• Toasted sesame seeds, to garnish

What you do:

1. Add 2 tbsp oil to the wok. Heat, coat the wok and stir fry the pork until tender and crispy. Remove and set aside.
2. Add the remaining oil to the wok, heat and add the ginger and then the garlic. Stir fry for a few seconds until the aroma is released. Then add the shaoxing wine and Blue Dragon Soy Sauce Light.
3. Then add the cabbage and stir fry for 30 seconds until wilted. Then add the mushrooms, stir fry for a further 30 seconds to 1 minute until tender.
4. Return the pork to the wok, add the noodles and spring onions and stir fry until warmed through and combined - add a couple of tablespoons of water or stock if needed. Serve topped with toasted sesame seeds.

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