Kylie Kwong's Mushroom Stirfry

Celebrity Chef Kyle Kwong whipped up this fast and healthy dish that anyone can make at home.

King brown mushrooms are absolutely stunning! When their thick, bulbous stems are cut into fine slices then stir-fried, they become firm yet silky, almost like abalone. For a change, you could stir through some Pickled Celery right at the end – start with 3 or 4 tablespoons, adding more to taste.

Ingredients:

Serve as part of a banquet for 4

• 3 teaspoons light soy sauce

• 1 teaspoon malt vinegar

• 1 teaspoon brown sugar

• 1 teaspoon sesame oil

• 2 tablespoons peanut oil

• 5 cm × 2 cm knob (20 g) ginger, finely sliced

• 2 garlic cloves, crushed

• 250 g king brown mushrooms, cut into 5 mm thick slices

• 6 Braised Chinese Mushrooms, halved on the diagonal

• 2 small sticks celery, cut into 5 mm thick slices on the diagonal

• 3 tablespoons shao hsing wine or dry sherry

Method

Combine soy sauce, vinegar, sugar and sesame oil in a small bowl and set aside.

Heat peanut oil in a hot wok until the surface seems to shimmer slightly.

Add ginger and garlic and stir-fry for 10 seconds.

Add all of the mushrooms and stir-fry for 2½ minutes or until lightly golden and

just tender.

Add celery and cook for 10 seconds. Add wine or sherry and cook for 1 minute.

Add soy sauce mixture and stir-fry for 30 seconds, tossing to coat everything in the sauce.

Serve immediately.

Tags Kylie Kwong Cooking Healthy Celery Chinese Mushrooms Stir-fry