Apr 14, 2016
Mushroom & Chicken Green Curry
Ingredients
400g chicken breast fillets, trimmed, thinly sliced
2 tbs vegetable oil
400g button mushrooms, sliced
1 red onion, cut into thin wedges
2-3 tbs green curry paste
400ml can coconut milk
200g snow peas, trimmed, shredded
2tbs lime juice
3 tsp fish sauce
1 tbs grated palm sugar
150g baby spinach leaves
50g bean sprouts, trimmed
Coriander leaves, thinly sliced red chilli & steamed jasmine rice, to serve
Directions
Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add one-quarter of chicken. Stir-fry for 1-2 minutes or until golden. Remove to a plate. Repeat in three batches using remaining oil and chicken.
Add 2 tsp oil and mushrooms to wok, stir-fry for 3 minutes until tender. Remove to a bowl. Reduce heat to medium-high. Add remaining oil and onions to wok, stir-fry for 1-2 minutes or until onion softens slightly. Add curry paste and cook, stirring, for 30 seconds or until aromatic.
Add coconut milk and bring to the boil. Reduce heat to low, return chicken and mushrooms and any juices to the wok. Simmer for 10 minutes or until chicken is cooked through.
Add snow peas. Combine lime juice, fish sauce and palm sugar and stir into curry. Remove from heat, stir in spinach until just wilted then toss through bean sprouts. Spoon rice into bowls, ladle over curry, top with coriander leaves and chilli, to serve.
Apr 14, 2016
Asian-Style Prawn Salad
Ingredients
¼ cup light soy sauce
2 garlic cloves, crushed
1 tsp Chinese five spice
1 tbs brown sugar
2 tbs sweet chilli sauce
2 tbs extra light olive oil or grape seeds oil
400g button mushrooms, halved
24 medium cooked prawns, peeled (tails intact), deveined
100g pkt baby Asian Green salad leaves
1 red capsicum, cut into thin strips
1 cup bean sprouts, trimmed
2 carrots, peeled, cut into thin matchsticks
½ cup coriander leaves
½ cup mint leaves
prawn crackers, to serve
Directions
Combine soy sauce, garlic, five spice, sugar, sweet chilli sauce and oil in a screw-top jar. Shake until well combined.
Place mushrooms in a large ceramic bowl. Pour over three-quarters of the dressing. Stir gently to coat. Cover and stand for 30 minutes to marinate.
Add prawns, salad greens, capsicum, bean sprouts, carrot, coriander and mint to the marinated mushrooms. Toss gently to combine. Spoon over the remaining dressing. Serve with prawn crackers.
Apr 14, 2016
Barbecued Swiss Brown Mushroom & Soba Noodle Salad
Ingredients
2 tbs salt reduced soy sauce
¼ cup lime juice
¼ cup mirin
1 tsp sugar
1 ½ teaspoons sesame oil
3½ tbs peanut oil
24 Swiss Brown button mushrooms, stems trimmed
1 x 270g pkt dried soba noodles*
3 green onions (shallots), very finely sliced
¼ cup mint leaves, torn
2 tbs toasted cashews, roughly chopped, to serve
* Soba noodles are made from buckwheat and are available from most supermarkets.
Directions
To make dressing, place soy sauce, lime juice, mirin, sugar sesame oil and 1 ½ tbs peanut oil in a jar and shake to combine.
Preheat a lightly greased barbecue grill on medium-high heat. Sprinkle mushrooms with remaining oil, then barbecue for 4 minutes on each side, until golden. Set mushrooms aside to cool.
Cook soba noodles in a large saucepan of rapidly boiling salted water until just tender, then rinse under cold water to refresh. Cut cooked mushrooms in half. Toss noodles with mushrooms, green onions, mint and dressing. Serve sprinkled with cashews.
Apr 14, 2016
Ginger Mushrooms & Fish Stir-fry
Ingredients
500g boneless skinless white fish fillets (we used Bream)
3 tbs Chinese rice wine
1½ tbs cornflour
3 tbs grapeseed oil
2cm piece ginger, grated
¼ tsp white pepper
250g button mushrooms, quartered
150g oyster mushrooms, halved
1 bunch baby bok choy, quartered lengthways
2 tsp sesame oil
6 green onions*, thinly sliced
Thinly sliced red chili & cooked brown rice, to serve
Directions
Cut fish crossways into thin slices. Place in a large shallow bowl with 1 tablespoon each of the rice wine, cornflour and oil. Stir to coat. Combine remaining rice wine and cornflour with 2 tablespoons water, ginger, white pepper and salt to taste. Set aside.
Heat a large wok over high heat until hot. Add 1 tablespoon remaining oil and half the fish mixture. Cook without stirring for 20 seconds. Stir-fry gently for 1 minute or until just cooked through. Transfer to a large plate. Repeat with remaining fish mixture.
Reheat the wok until hot. Add the remaining oil. Add mushrooms. Stir-fry for 1 minute. Add bok choy and sesame oil and stir-fry for 1 minute. Return fish to wok, add ginger mixture and bring to the boil. Stir-fry to combine.
Spoon onto a serving plate, scatter with green onions. Serve with chili and rice.
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