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King trumpet mushroom -
2 large, sliced into rounds
Shimeji mushrooms -
50g white , stalks removed
Shimeji mushrooms -
50g brown, stalks removed
Ginger -
1 inch piece of fresh root, peeled, sliced, grated
Spring onion -
4, sliced into 1 inch pieces
For the sauce
Cold water -
100ml
Miso paste -
1 tablespoon, organic red
Low sodium light soy sauce -
1 tablespoon
Potato starch -
1 teaspoon
Steps
Prepare all the ingredients. Slice all the mushrooms.
Heat a wok over high heat and when the wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the sliced shitake, king trumpet and shimeji mushrooms. Toss and stir-fry cooking for one minute then add the shaosing rice wine and continue to cook stirring for 1 minute. Then add the Miso sauce. Stir-fry all together so the sauce coats the mushrooms, then add in the spring onions and toss cooking for a minute.
Take it off the heat and transfer to a serving plate. Eat immediately and serve with steamed Jasmine rice or brown rice.