COOKIE POLICY

Would you like to provide anonymous information about your visits (via web cookies) to help us improve the website, tailor our content, and distribute relevant advertising campaigns?

Ching-He Huang Logo - Light
  1. Privacy Policy
    2.
  2. |
  3. Terms and Conditions
    4.
  4. |
  5. Contact
    6.
© 2019 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
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
YOU MIGHT ALSO LIKE...
Wok Fried Tenderstem Kimchi Bokumbap Kimchi Fried Rice With Shimeji Mushrooms Topped Fried Egg And Soy
Wok Fried Tenderstem Kimchi Bokumbap Kimchi Fried Rice With Shimeji Mushrooms Topped Fried Egg And Soy
Beef Teriyaki Steak
Beef Teriyaki Steak
Sweet And Sour Pork
Sweet And Sour Pork
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
Hi, I’m Ching!

Welcome to my site where I stock it full of recipes, videos and news.
Become a FREE member to receive the following benefits:

Access to premium online-exclusive recipes

View my online-only cookalong videos

Comment on my content & interact directly with me

Receive updates & new recipes straight to your mailbox

Login Register