Adam Liaw’s stir-fried wombok and shiitake mushrooms
Wombok is a great stir-fry vegetable that goes really well with shiitake mushrooms. If you don’t want to use fresh mushrooms, soak dried shiitakes in hot water for about 20 minutes before slicing and cooking.
Ingredients
2 tbsp vegetable oil
4 fresh shiitake mushrooms, thickly sliced
¼ wombok, cut into 5cm pieces
3 spring onions, cut into 5cm pieces
1 tsp fish sauce
1 tbsp oyster sauce
¼ tsp sugar
½ tsp potato starch mixed with ¼ cup of cold water
Method
Heat a wok over medium-high heat and add the oil. Fry the mushrooms for about 1 minute, then add the wombok and spring onions. Toss for about 1 minute, then add the fish sauce, oyster sauce and sugar. Toss again, then cover with a lid for another minute and allow the wombok to wilt slightly. Thicken the sauces with as much of the starch mixture as you need and remove to a serving plate.
Continue this edition
The August 18 EditionUp next
Leo: A full moon in your relationship sector heralds good news
Free weekly forecast in life, love and career from renowned astrologer, Hedy Damari.
Previous
Adam Liaw’s red curry barramundi
Barramundi is a great fish for curries. It takes flavour well, has a nice soft texture, and is sustainable to boot.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
Similar Recipes
This fun 1980s fusion dish is your new budget-friendly family dinner
- < 30 mins
- Julia Busuttil Nishimura
Cake for breakfast? Bring it on with this lemon ciambella
- 30 mins - 1 hr
- Julia Busuttil Nishimura
More by Adam Liaw
Original URL: https://www.smh.com.au/goodfood/recipes/adam-liaw-s-stir-fried-wombok-and-shiitake-mushrooms-20240812-p5k1s7.html