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Chinese broccoli and mushroom stir-fry (vegetarian)

Chinese broccoli and mushroom stir-fry (vegetarian)
Recipe type: Curries
Cuisine: chinese
Serves: 4
Prep time:
Cook time:
Total time:
The secret to perfect stir-fries lies in remembering the wok cooks quickly at very high temperatures. All that's required is a quick sizzle, a little shake and a gentle stir for this aromatic vegetarian feast.
  • 1 tbs peanut oil
  • 3 garlic cloves, crushed
  • 2 tsp grated ginger
  • 1 red capsicum, thinly sliced
  • 2 bunches Chinese broccoli (gai lan), ends trimmed, cut into 6cm lengths
  • 150g oyster mushrooms, halved
  • 200g fresh shiitake mushrooms, sliced
  • ¼ cup (60ml) vegetarian oyster sauce*
  • 1 tbs soy sauce
  • 2 tsp sambal oelek* (Indonesian chilli paste)
  • Steamed rice, to serve
  1. Heat the oil in a wok over medium heat.
  2. Add the garlic and ginger and stir-fry for 30 seconds. Add the capsicum and stir-fry for 2-3 minutes. Add the Chinese broccoli and mushrooms and stir-fry for a further 3 minutes, until the broccoli is just wilted. Add the oyster sauce, soy sauce and sambal oelek to the wok, then toss to coat and warm through for about 1 minute. Serve over steamed rice.
Available from selected supermarkets and Asian food stores.
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