Fancy swapping meat out from a meal every now and again, well this is the recipe for you... even if you are not a fan of mushrooms you will love this recipe, the gentle Chinese spices creates a delicious sauce that pairs with the mushrooms perfectly. Its just like the one from your favourite Chinese takeaway!!
Makes 2 large or 3 smaller portions
Prep time - 5mins
Cooking time- 15mins
300g mushrooms, closed cup or chestnut cut, quartered
3tbsp cornflour
1/2tsp each of salt and white pepper
3tbsp veg oil
1 large onion, cut into wedges
1 large garlic clove, crushed
1/2tsp turmeric
2tsp medium curry powder
1/2tsp Chinese five spice
1/2tsp sugar
1-2tsp soy sauce
250ml veg stock, must be made correctly, don't just add 1 whole stock cube to 250ml of water
80g frozen peas
Cooked basmati rice
Heat a wok with 2tbsp of the oil, while its heating, in a bowl mix the cornflour, salt and pepper together and toss the mushrooms through it.
When the oil is very hot place the mushrooms into the wok and stirfry, be careful as moisture leaves the mushrooms it may spit, lower the heat if needed. Stir fry until the mushrooms are just cooked and the cornflour coating is golden, this should take around 5 mins depending on size.
Remove the mushrooms from the wok and set aside.
In the same wok add the last of the oil if needed and, add the onions and cook until they are softer, about 4mins, we still want a little crunch. Stirring often because the heat should still be on a medium to high heat.
Add the garlic and spices including the sugar and a splash of water, cook for 2 minutes until the spices really release their flavours. Don't let anything burn or stick to the pan, you can always add a splash more water if it needs it.
Pour in the stock, begin with 1tsp of soy sauce (you can add more once you've tasted it at the end),the mushrooms and peas and turn the heat up and allow reduce to desired consistency. This normally takes about 3mins.
If you struggle to thicken it, in a mug mix the remaining 1tbsp cornflour with about 50ml of water, whisk well so there are no lumps and then pour into the curry sauce.
Have a taste if you feel it needs a little more salt then add a tsp of soy sauce at a time until it suits your tastebuds or if its a little too salty I find a little pinch of sugar helps to neutralise the salt.
Serve on some steamed basmati rice and dig in!!
You can swap out the mushrooms for king prawns or diced chicken, prepare in exactly the same way with the cornflour seasoning and just make sure that when you stirfry them they are cooked for a little longer until fully cooked through.
