Really really funny.

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SPRING CABBAGE AND STICKY MUSHROOM STIR-FRY

Preparation Time: 10-15 minutes

Cooking Time: 8 minutes

Serves: 4

Ingredients:

90g chestnut mushrooms cut into quarters

210g closed cup white mushrooms

½ a savoy cabbage shredded

2 red peppers finely sliced

1 shallot finely sliced

1 thumb sized piece of ginger cut into matchsticks

400g whole-wheat noodles

2 tsp. sesame oil

2 tsp. groundnut oil

2 tbsp. vegan oyster sauce

2 tsp. brown sugar

¼ cup Chinese cooking wine or dry sherry

¼ cup light soy sauce

Method:

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

A rather pregnant Karin Ridgers chats to Jodie Marsh about Veggie stuff. Pls excuse the sound as it is a little crackly.

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