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

Serves : 2
Preparation time 8 Minutes
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

vegetarian

Source from

Ching He Huang Web Site

share this recipe

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.

share this recipe

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

Kimchi And Water Chestnut And Enoki Mushroom Stir Fry

Kimchi And Water Chestnut And Enoki Mushroom Stir Fry

per serving

Source from

share this recipe

About the recipe

Ingredients

Steps

share this recipe

YOU MIGHT ALSO LIKE...

Shredded Roast Duck Fried Rice

Bacon And Egg-Fried Rice

Hot & Sour Aubergine & Courgette Soybean Noodles

Ingredients