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.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.From our partners
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Original URL: https://www.theage.com.au/goodfood/recipes/adam-liaw-s-stir-fried-wombok-and-shiitake-mushrooms-20240812-p5k1s7.html