© 2018 Ching He Huang. All rights reserved.

Kimchi And Water Chestnut And Enoki Mushroom Stir Fry

Serves : 2 Preparation 8 mins Cooking 5 mins Total 13
Nutrition facts: 147.00 calories 4.40g protein 15.90g carbs 7.40g sugars 7.70g fat 1.50g 0.70g fibre 843.00mg sodium
Ingredients: 1 tbsp Groundnut oil 1 knob, grated Ginger 1 tin, whole, drained Water chestnut 250gm / 0.55 lb, reserve 1 tablespoon of liquid Kimchi 80g / 0.17 lb Enoki mushrooms 2 tbsp Low sodium light soy sauce 1 tsp Rice vinegar 1 tsp Chilli oil 2, sliced on the angle for garnish Spring onion I love my Asian fusion dishes, what I like to call "Fusian" - the combination of spicy pungent Kim chi stir fried with crunchy water chestnuts and tender sweet enoki mushrooms makes for a delicious marriage in wok heaven. This unusual flavour combination is my invention and makes a simple but beautiful dish perfect for entertaining with friends.

Kimchi And Water Chestnut And Enoki Mushroom Stir Fry

  1. Serves : 2
  2. Preparation time 8 Minutes
  3. Cooking time 5 Minutes
per serving

Cals


147.00

Protein (g)


4.40

Carbs (g)


15.90

Sugars (g)


7.40

Fat (g)


7.70

Sat Fat (g)


1.50

Fibre (g)


0.70

Sodium (mg)


843.00

Source from

Ching He Huang Web Site

About the recipe

main courses

I love my Asian fusion dishes, what I like to call "Fusian" - the combination of spicy pungent Kim chi stir fried with crunchy water chestnuts and tender sweet enoki mushrooms makes for a delicious marriage in wok heaven. This unusual flavour combination is my invention and makes a simple but beautiful dish perfect for entertaining with friends.

Ingredients
  • Groundnut oil - 1 tbsp
  • Ginger - 1 knob, grated
  • Water chestnut - 1 tin, whole, drained
  • Kimchi - 250gm / 0.55 lb, reserve 1 tablespoon of liquid
  • Enoki mushrooms - 80g / 0.17 lb
  • Low sodium light soy sauce - 2 tbsp
  • Rice vinegar - 1 tsp
  • Chilli oil - 1 tsp
  • Spring onion - 2, sliced on the angle for garnish

Steps

  • Heat wok over high heat and add the groundnut oil. Add the ginger and toss for few seconds then add the water chestnuts and stir-fry together for a minute.
  • Add the Kim chi and toss together. Add the enoki mushrooms and toss together (very gently) and then season with light soy, rice vinegar, chilli oil and the reserved liquid from the Kim chi. Toss once more gently together and then garnish with spring onion and serve.
Ingredients
  • Groundnut oil - 1 tbsp
  • Ginger - 1 knob, grated
  • Water chestnut - 1 tin, whole, drained
  • Kimchi - 250gm / 0.55 lb, reserve 1 tablespoon of liquid
  • Enoki mushrooms - 80g / 0.17 lb
  • Low sodium light soy sauce - 2 tbsp
  • Rice vinegar - 1 tsp
  • Chilli oil - 1 tsp
  • Spring onion - 2, sliced on the angle for garnish