Mixed Mushrooms & Snow Peas Stir Fry

 

A range of locally grown fresh mushrooms can now be found in markets  around Perth, a little pricey, but they are superior in quality to the imported versions, and so beautifully formed.  They are stir fried in this recipe for a quick meal.  In the picture above, I used oyster mushrooms and Swiss brown.  You can also use fresh Shiitake,  Enoki, Shimeji or ordinary white mushrooms.  Make sure you include a few dried Shiitake mushrooms for their deeper flavour.  Snow peas provide the crunch.  Serve them with rice.

Serves 4

INGREDIENTS

• 800g / 1lb 12oz mixed fresh mushrooms (white, Swiss brown, oyster,  Shiitake, Enoki, or Shimeji)
• 6 large dried Shiitake mushrooms
• a handful of snow peas
• 3 cloves of garlic, peeled and chopped roughly
• 3 tablespoons ginger, peeled and chopped finely
• 3 tablespoons vegetable or olive oil
• 2 tablespoons Chinese Shaoxin wine
• 3 tablespoons oyster sauce
• 1 teaspoon sesame oil

METHOD

1. Slice white and brown mushrooms.  Remove any woody stems from fresh Shiitake mushrooms and slice.  With Enoki mushrooms, slice off the bottoms and separate the strands into small bunches.  With oyster and Shimeji mushrooms, tear them apart into bite size pieces.
2. Soak dried Shiitake mushrooms in ½ cup hot water for 20 minutes until soft.  Squeeze out most of the water from the Shiitake.  Remove the stems and slice.
3. Top and tail snow peas.
4. In a wok or a large frying pan, fry garlic and ginger in oil over medium high heat until they are golden but not burnt.
5. Add the mushrooms and stir fry until they start to wilt.
6. Add the wine and oyster sauce.  Mix well.
7. Toss in the snow peas.  Continue to stir fry until the snow peas soften slightly.  Do not overcook them as we want to retain their crunchiness for a contrast in texture.
8. Sprinkle on the sesame oil before serving.