- Serves: 4
- Cooks In: 10 minutes
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Ingredients
3cm piece fresh ginger, peeled
2 large garlic cloves
1 stick lemongrass, chopped
2 tbs peanut oil
500g button mushrooms, trimmed
½ cup chilli jam
1 cup Thai basil leaves
2 tbs fried eschallots
Method
1
Process ginger, garlic and lemongrass in a small food processor until finely chopped.
2
Heat wok over high heat until hot. Add half the oil and all ginger mixture, stir-fry 10-15 seconds until aromatic. Add remaining oil and all mushrooms, stir-fry 2-3 minutes until mushrooms start to colour.
3
Add chilli jam and 1-2 tablespoons water if necessary (it will depend on the consistency of the jam). Stir fry 1-2 minutes until mushrooms tender. Remove from heat, add basil and eschallots and serve with beef, lamb or chicken.
Ingredients
3cm piece fresh ginger, peeled
2 large garlic cloves
1 stick lemongrass, chopped
2 tbs peanut oil
500g button mushrooms, trimmed
½ cup chilli jam
1 cup Thai basil leaves
2 tbs fried eschallots
