Wok Tossed Mushrooms

2 large garlic cloves, peeled

1 red chilli, roughly chopped

1 green chilli, roughly chopped

1cm piece fresh ginger, peeled, roughly chopped

1 tsp white sugar

1 tsp sea salt flakes

1/3 cup desiccated coconut

2 tsp peanut oil

500g mixed mushrooms, sliced (cup, oyster, shiitake & enoki)

1 lime, halved

Use a mortar and pestle or small food processor to pound or process the garlic, chillies, ginger, sugar, salt and coconut to a paste.

Heat a wok over high heat until hot. Add 1 tsp oil and swirl to coat the wok. Add half the mushrooms and stir-fry for 2 minutes until light golden. Remove to a bowl. Repeat with remaining oil and mushrooms.

Return all the mushrooms to the wok, add the paste and stir-fry for 1-2 minutes or until aromatic. Squeeze over the lime and serve. Great with beef, lamb or prawns.

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Wok Tossed Mushrooms