Mushroom & Broccoli Chow Mein

 

Ingredients
serves 4

500g shiitake, roughly chopped into bite sized pieces
250g mushrooms, thinly sliced
2 large heads broccoli
250g red cabbage, thinly sliced
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 cm cubed, fresh root ginger, finely chopped
400g fresh egg noodles (or 300g dried)
150g bean sprouts
2 tbsp sesame oil 
1 tbsp cornstarch 
Fresh coriander, roughly chopped

for the stir-fry sauce

1 tbsp Sesame oil
3 tbsp Mushroom "Oyster" sauce 
1 tbsp Shaoxing wine
2 tbsp dark soy sauce 
3 tbsp light soy sauce 
1 tbsp brown sugar
250ml veg stock
3 cloves garlic , finely chopped
2cm cubed ginger , finely chopped

Method

Begin by adding all the sauce ingredients together into a sealed container. Shake well and set aside to infuse. It will keep in the fridge for a few weeks.

If you are using dried noodles then cook in boiling water as per the packet instructions, then rinse under cold water and set aside.

Heat the sesame oil in a large frying pan (or wok)  over a high heat. Add the onion, garlic and ginger and cook for a few minutes before adding all the mushrooms. 

Stir-fry for about 5 minutes until the mushrooms have soften, then add the broccoli and cabbage. Cover with a lid for a few minutes more.

Next sieve out the garlic/ginger from the stir-fry sauce then add it to the pan. Bring to a simmer. 

In a small bowl and a few tablespoons of the warm sauce to the cornstarch. Mix into a paste. Add as much liquid as possible before adding back to the pan. 

Continue to cook until the sauce reduces and thickens.

Add the beansprouts and fresh (or cooked) noodles. Toss the pan to mix in well.

Cook for a few minutes more, until the beansprouts have wilted and the noodles have warmed through.

Remove from the heat, add the chopped fresh coriander and stir through before serving immediately.