Black Vinegar Mushroom Stir Fry

Prep Time 10 minutes

Cook Time 10 minutes

Servings 4


3 tbsp vegetable oil

400g mixed mushrooms (such as shitake, button, shimeji, oyster)

2 cloves garlic, finely chopped

1 long red chilli, sliced on an angle

1 x 2cm piece ginger, cut into matchsticks

½ bunch of spring onions, white and light part only, cut into batons

2 tbsp shaoxing wine

2 tbsp black vinegar

3 tbsp Kecap manis or sweet soy

1 tsp corn flour (mixed with 2 tbsp warm water)

1 large handful of sugar snap peas

Brown rice, to serve


Heat a pan over a high heat and add 1 tablespoon of the oil and mushrooms. Stir fry until slightly golden and then remove and repeat with another tablespoon of oil and remaining mushrooms.

Add the last tablespoon of oil to the pan and stir fry the garlic, chilli and ginger for a minute before returning the mushrooms and shallots. Combine the shaoxing, black vinegar and kecap manis then pour over mushrooms and toss to coat. Add the cornflour mixture and toss again and bring the sauce to a boil. Finally add the sugar snaps peas and toss a few more times.

Serve with brown rice on the side.


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