Ingredients (Serves 4 as a side dish or 2 as a main)
50ml vegetable oil
500g Eryngi (King Oyster) mushrooms, sliced lengthways to retain shape
Banana shallot, finely sliced
1 carrot, finely julienned on mandolin
1 red chilli, finely diced
2 garlic cloves, finely chopped
2.5cm piece of fresh ginger, finely chopped
3 pak choi, split and leaves kept whole
1 tbsp rice wine vinegar
2 tbsp dark soy sauce
Heat one tablespoon of the oil in a large wok or non-stick frying pan over a high heat. When hot, add half the mushrooms and stir-fry for 1-2 minutes, until turning golden and softened a little. Set aside while you stir-fry the rest in another tablespoon of oil. Set aside.
Heat the remaining oil in the wok; add the shallot, carrot and chilli and stir-fry for 2 minutes. Add the garlic and ginger and cook for 30 seconds then add the pak choi and a splash of water. Stir-fry for 2-3 minutes until the stems are beginning to soften.
Return the mushrooms to the pan along with the vinegar and soy sauce and stir-fry for 1 minute, until heated through. Season to taste and serve immediately with some steamed rice or noodles.