Ginger1 inch piece of fresh root, peeled, sliced, grated
Spring onion4, sliced into 1 inch pieces
For the sauce
Miso paste1 tablespoon, organic red
Low sodium light soy sauce1 tablespoon
Potato starch1 teaspoon
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.