Thai-inspired shiitake stir fry
This take on a traditional larb is packed with bright, zingy flavours. It’s a recipe to go back to time and time again.
- CourseMain meal
- Prepare15 mins
- Cook10 mins
- Total time25 mins
- 2 salad onion
- 2 x 150g packs shiitake mushrooms
- 1 tbsp olive oil
- ½ x 25g pack mint, leaves only, torn
- ½ x 25g pack coriander, chopped
- Steamed jasmine rice, to serve
- 1 stick lemongrass, finely chopped
- 1 clove/s garlic, finely chopped
- 2 tbsp caster sugar
- 1 lime, juice
Put the ingredients for the dressing into a small blender and whizz until smooth (you can also use a pestle and mortar). Season and set aside.
Halve the salad onions, then slice lengthways. In a large frying pan over a high heat, dry fry the mushrooms, stirring occasionally to prevent sticking. Once they have released their liquid, drizzle in the oil, then continue frying until they are browned all over (about 3 minutes). Tip the cooked mushrooms into a mixing bowl, pour over the dressing and mix well. Add the salad onions and herbs. Mix again and serve with rice.
And to drink...
Hartley's Block Sauvignon Blanc, New Zealand
Full of zesty flavours, this vibrant white is a match made in heaven.
Typical values per serving when made using specific products in recipe