5 Spice Mushrooms, with Wok Fried Greens

5 Spice Mushrooms, with Wok Fried Greens

By Gaz Oakley

Average rating: 5.0 • Rated by 6 users

Servings: 2

Total time: 25 min

Preparation time: 25 min

Cooking method: Frying

Difficulty: Beginner

Pan roasted delicious 5 spice mushrooms and wok fried greens! To be served with jasmine rice. All made in about 20 minutes.



Vegetable Oil
 • 2 tbsp
Oyster Mushrooms
 • 400 g
Chinese 5 Spice
 • 2 tbsp
Sea Salt • 2 tsp

Wok Fried Greens

2 Heads Pak Choi, trimmed and washed

1 Red Chilli, sliced fine

1 Thumb-sized Piece Ginger, minced
Sesame Oil
 • 1 tbsp
Soy Sauce
 • 2 tbsp
Maple Syrup
 • 2 tbsp
Sriracha • 1 tbsp

To serve with

Jasmin Rice (cooked) • 250 g




Grab a large heavy based non stick frying pan & place it over a high heat, add the oil. When the pan is smoking hot add the mushrooms. It may look like the pan is over filled now but trust me they shrink an awful lot.


Grab another frying pan or saucepan thats slightly smaller than the mushroom pan & place it directly on top of the mushrooms.


It will flatten the mushrooms and make sure the are being seared completely. Leave the mushrooms for 4 minutes to cook, char & flavour up.


After 4 minutes, remove the top pan & flip over the mushrooms. Place the pan back on top & cook for a further 4 minutes.


Remove the top pan & sprinkle over the 5 spice mix, Place the small pan back on top, turn the heat down low & allow the mushrooms to cook for 12 minutes, stirring every now and then.


Meanwhile, heat a large frying pan or wok over a high heat and add the sesame oil. When the pan is hot add the greens, chilli & ginger, wok fry for 3 minutes, tossing often, before adding the maple, soy & sriracha.


When the mushrooms are crisp and meaty, serve up with rice, the greens and a sprinkle of sesame, spring onions & drizzle of lime juice.

Cuisine: Fusion Categories: Lunch , Dinner , Quick

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