1Wash and slice 300g of fresh mushrooms into thick slices.
2Wash and slice 300g of fresh mushrooms into thick slices.
3Wash and slice 300g of fresh mushrooms into thick slices.
4Heat 2 tbsp of oil in a wok or white kai.
5Heat 2 tbsp of oil in a wok or white kai.
6Heat 2 tbsp of oil in a wok or white kai.
7Add 10 large finely chopped cloves of garlic and sauté for about 1 minute on medium-low flame until fragrant.
8Add 10 large finely chopped cloves of garlic and sauté for about 1 minute on medium-low flame until fragrant.
9Add 10 large finely chopped cloves of garlic and sauté for about 1 minute on medium-low flame until fragrant.
10Add 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.
11Add 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.
12Add 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.
13Add the sliced mushrooms and stir-fry on high flame.
14Add the sliced mushrooms and stir-fry on high flame.
15Add the sliced mushrooms and stir-fry on high flame.
16Season 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.
17Season 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.
18Season 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.
19Add a bowl of cooked basmati rice (at room temperature) and gently mix it in.
20Add a bowl of cooked basmati rice (at room temperature) and gently mix it in.
21Add a bowl of cooked basmati rice (at room temperature) and gently mix it in.
22Finish by adding 1/4 tsp of pepper and some finely chopped spring onion greens, then gently mix.
23Finish by adding 1/4 tsp of pepper and some finely chopped spring onion greens, then gently mix.
24Finish by adding 1/4 tsp of pepper and some finely chopped spring onion greens, then gently mix.
Ingredients
300 g fresh mushrooms
300 g fresh mushrooms
300 g fresh mushrooms
2 tbsp oil
2 tbsp oil
2 tbsp oil
10 large cloves of garlic, finely chopped
10 large cloves of garlic, finely chopped
10 large cloves of garlic, finely chopped
1 No. large onion, finely chopped
1 No. large onion, finely chopped
1 No. large onion, finely chopped
1 No. small capsicum, finely chopped
1 No. small capsicum, finely chopped
1 No. small capsicum, finely chopped
salt
salt
salt
2 tsp freshly ground pepper
2 tsp freshly ground pepper
2 tsp freshly ground pepper
0.25 tsp pepper
0.25 tsp pepper
0.25 tsp pepper
1 bowl cooked basmati rice
1 bowl cooked basmati rice
1 bowl cooked basmati rice
spring onion greens, finely chopped
spring onion greens, finely chopped
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.