Directions
- 1Wash and slice 300g of fresh mushrooms into thick slices.
- 2Heat 2 tbsp of oil in a wok or white kai.
- 3Add 10 large finely chopped cloves of garlic and sauté for about 1 minute on medium-low flame until fragrant.
- 4Add 1 large finely chopped onion and 1 small finely chopped capsicum, then sauté on medium-high flame for about 2 minutes, stir-frying quickly until onions are translucent.
- 5Add the sliced mushrooms and stir-fry on high flame.
- 6Season with 1 tsp of salt and 2 tsp of freshly ground pepper, then mix well and continue to stir-fry on high flame until all excess moisture from the mushrooms has evaporated and they are dry.
- 7Add a bowl of cooked basmati rice (at room temperature) and gently mix it in.
- 8Finish by adding 1/4 tsp of pepper and some finely chopped spring onion greens, then gently mix.
Ingredients
- 300 g fresh mushrooms
- 2 tbsp oil
- 10 large cloves of garlic, finely chopped
- 1 No. large onion, finely chopped
- 1 No. small capsicum, finely chopped
- salt
- 2 tsp freshly ground pepper
- 0.25 tsp pepper
- 1 bowl cooked basmati rice
- spring onion greens, finely chopped
Equipment
wokwhite kai
Tips
- Adjust seasoning according to your taste.
- Mushrooms will release a lot of moisture, continue to stir-fry on high flame until excess moisture has evaporated and mushrooms are dry.
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