- 3cm piece of ginger, finely grated
- 2 garlic cloves, finely grated
- 2tbs honey
- 1/3 cup light salt-reduced soy sauce
- 1tbs toasted sesame seeds, plus extra to serve
- 2tbs peanut oil
- 1 red onion, sliced
- 400g chicken breast, thinly sliced
- 400g cup mushrooms, sliced
- 1 red capsicum, chopped
- 100g snow peas, blanched
- 440g thin Hokkien noodles
- Optional: Sliced chilli and salt-reduced soy sauce to serve
- Combine ginger, garlic, honey, soy and sesame in a bowl. Set aside.
- Place noodles in a bowl. Place capsicum and snow peas in a separate bowl. Cover both with boiling water and set aside for 3 minutes. Drain.
- Heat half the oil in a wok over high heat. Add onion and mushrooms stirring constantly for 3 minutes until softened and slightly brown. Add snow peas and capsicum, cook for 2 more minutes, then set aside. Reheat the remaining oil until smoking. Add chicken and cook for 4 minutes, stirring often until cooked through. Add soy sauce mixture and leave to bubble for 2 minutes, to thicken slightly.
- Return all vegetables and blanched noodles to wok. Toss to coat and sprinkle with extra sesame seeds. Serve with sliced chilli and light soy sauce.
Eat as soon as its ready!
- 300g self-raising flour, plus extra for dusting
- 300g Greek yoghurt
- 1 1/2tsp baking powder
- 1/4 cup olive oil
- 1 garlic clove, finely grated
- 1/3 cup Passata sauce
- 200g pizza cheese
- 150g white sliced mushrooms
- Preheat oven to 220°C Fan Forced.
- Place flour, yoghurt, baking powder, 1 tbs of olive oil and 1 tsp salt in a food processor. Pulse until it forms a dough. Place dough on a floured surface and form a ball.
- Roll out with a rolling pin to form a 30cm circle. Combine garlic and oil in a small bowl, then season with salt and pepper. Brush some of the oil over the pizza tray. Cover with dough and brush with more oil.
- Add Passata sauce to remaining oil, mix and use to coat the dough.
- Top with cheese then mushrooms.
- Bake in the oven for 8 minutes then, switch the oven to grill and cook for a further 2 minutes, or until golden and the cheese is bubbling.
Slice and serve.
Note: If you don’t want to make a pizza base, you can use a store bought
one.
- 2 large bunches rosemary
- 500g Button or Cup Mushrooms, cleaned, stems removed
- 1 garlic clove
- 2 tbsp olive oil
- 1 lemon, zest finely grated
- 10g butter
- Salt and pepper, to season
- Strip the leaves from sharpest end of the rosemary sprigs, leaving a few at the top, making enough for 12 skewers. Alternatively, you can use short, soaked bamboo skewers. Thread 3 mushrooms onto each skewer.
- Finely chop the garlic and 1 tbsp of the rosemary leaves together on a board. Heat 2 tsp oil in a large frying pan over medium heat. Lightly toast the garlic and rosemary mixture for 1 minute or until lightly golden. Remove and combine with the lemon zest in a bowl.
- Increase the heat to medium-high. Melt the butter and remaining oil in the pan. Cook the mushrooms skewers for 4 minutes each side or until golden and cooked. Season to taste with salt and pepper. Transfer to a platter and scatter over the gremolata to serve.
*You will need
thick, sturdy rosemary sprigs to be used for skewers in this recipe. Soaked
bamboo skewers are the best alternative. If using rosemary sprigs as skewers,
use a bamboo skewer to make the first incision to make it easier to insert the
rosemary sprigs.
- 200g cup mushrooms, cut into quarters
- 2 tomatoes, cut in half
- 2 garlic cloves, chopped
- 1 tbsp water
- 4 cups baby spinach
- ½ avocado
- 4 slices wholemeal or rye sourdough, toasted
- ½ lemon, cut in two
- Salt & pepper
- Heat saucepan and add mushrooms and tomatoes and cook until mushrooms are golden. Add garlic and water.
- Remove mushrooms from saucepan. Turn tomatoes over, add spinach and cook until slightly wilted.
- Serve all ingredients on the toast with salt and pepper and a squeeze of lemon over the top.
Chef recipes – Courtesy of Adam Guthrie and Eat Well Magazine
- 2 tbsp cornflour
- 2 cup liquid vegetable stock
- 2 stalks celery, sliced on diagonal
- 1 red capsicum, finely sliced
- 6 large mushrooms, sliced
- ¼ small wombok, roughly chopped
- 1 tbsp grated ginger
- 2 cloves garlic, chopped
- 4 handfuls snow peas, topped & tailed
- 2 tbsp sweet chilli sauce
- 2 tbsp soy sauce
- 2 tbsp vegan oyster sauce
- 2 tsp rice-wine vinegar
- 2 cups cooked brown rice
- Add cornflour to vegetable stock and stir.
- Heat wok on high heat.
- Add celery, capsicum and mushrooms. Stir-fry for 1 min then add wombok, ginger, garlic and snow peas and continue to stir-fry for a couple of mins.
- Add sweet chilli sauce, soy sauce, oyster sauce and vinegar and stir.
- Add stock and cornflour mixture. Mix well and stir until sauce returns to boil and thickens slightly.
- Serve with cooked brown rice.
Recipe Courtesy of Adam Guthrie and Eat Well Magazine
- Sesame oil
- 250g button mushrooms, diced
- 1 clove garlic, minced
- 1 tbsp fresh grated ginger
- 1 carrot, diced
- 4 spring onions, chopped
- 1 cup brown rice or quinoa
- Handful coriander leaves
- ½ tsp red chilli flakes
- 1 ½ tbsp tamari
- 2 tsp raw honey or 100 per cent maple syrup
- Juice ½ lime
- 1 tbsp sesame seeds
- Leaves of 1 small iceberg or butter lettuce, washed & dried
- Heat sesame oil in medium frying pan over medium heat.
- Add mushrooms and cook for 4 mins, then add garlic, ginger, carrot and spring onions and cook for a further 3–4 mins.
- Stir through brown rice and add coriander.
- In small bowl combine chill, tamari, honey and lime. Add to frying pan and gently toss through stir fry.
- Arrange lettuce leaves on serving plat and fill with mushroom mixture. Top with fresh herbs and sesame seeds.
Recipe Courtesy of Eat Well Magazine, created by Lisa Guy
