A fast, glossy, deeply savoury stir-fry of gourmet mushrooms, broccoli and carrots tossed in a garlic-ginger sauce. On the table in 25 minutes, better than takeaway.
Ingredients
- 300g mixed gourmet mushrooms, torn
- 1 head broccoli, cut into florets
- 2 carrots, thinly sliced
- 3 cloves garlic, minced and 1 tbsp grated ginger
- 3 tbsp soy sauce, 1 tbsp rice vinegar and 1 tsp honey or maple
- 1 tsp sesame oil and 1 tsp cornflour + 2 tbsp water
- Neutral oil, sesame seeds and spring onion to serve
Method
- Whisk soy, vinegar, honey, sesame oil and the cornflour slurry.
- Heat oil; stir-fry garlic and ginger 30 sec.
- Add mushrooms; cook 3–4 min until browning.
- Add broccoli and carrots; stir-fry 4–5 min until crisp-tender (a splash of water helps steam).
- Pour in the sauce; toss 1–2 min until glossy.
- Finish with sesame seeds and spring onion; serve over rice.