Simon Rimmer's cabbage and sticky mushroom stir-fry recipe

• 90 g (3.2oz) Chestnut mushrooms, cut into quarters
• 210 g (7.4oz) Closed cup white mushrooms
• 0.5 Savoy cabbage, shredded
• 2 Red peppers, finely sliced
• 1 Shallot, finely sliced
• 1 Thumb sized piece of ginger, cut into matchsticks
• 400 g (14.1oz) Whole-wheat noodles
• 2 tbsp Sesame oil
• 2 tbsp Groundnut oil
• 2 tbsp Oyster sauce
• 2 tsp Brown sugar
• 0.25 cups Chinese cooking wine or dry sherry
• 0.25 cups Light soy sauce

1. Cook the noodles according to pack, slightly reducing the cooking time by 1 min as the noodles will continue cooking when stir fried.
2. Drain noodles and put to one side.
3. Using a wok, heat the oils until nearly reaching smoking point and add in the ginger and shallot.
4. Stir-fry for 1 minute before adding in the mushrooms and peppers continue cooking for a further 2 minutes.
5. Add the soy sauce, oyster sauce, cooking wine and brown sugar to the wok and cook for further 2-3 minutes or until the sauce has reduced by half.
6. Add in the noodles and cabbage and stir-fry for a further 1-minute.
7. Spoon into bowls and serve.

mushrooms, white mushrooms, savoy cabbage, red peppers, shallot, ginger, noodles, sesame oil, oil, oyster sauce, brown sugar, chinese cooking wine, soy sauce

Taken from www.lovefood.com/guide/recipes/12707/simon-rimmers-spring-cabbage-and-sticky-mushroom-stirfry (may not work)