SunRice
Poh's rice kitchen

Poh's Mixed Mushroom & Garlic Shoots Stir Fry

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Prep time

15min

Cook time

60min

Full of a diverse variety of mushrooms, perfect for the cook who is wanting to discover some more inspiration into authentic Asian cooking.

SunRice Jasmine Fragrant Rice

SunRice Jasmine Fragrant Rice

- Long grain, ideal for Southeast Asian dishes - Commonly used in stir fries and curries - Slightly sticky but fluffy texture - Excellent for fried rice, stir fry, and curry recipes - SunRice Jasmine rice has a delicious fragrance - Evokes sights and sounds of Southeast Asia - Rinse rice before cooking; cook without salt to preserve fragrance - Naturally gluten free

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup SunRice Jasmine Fragrant Rice

  • 800 g Mixed Fresh Mushrooms (like enoki, oyster mushrooms, shimeji and regular white mushrooms)

  • 6 Large Dried Shiitake Mushrooms

  • 1 bunch Garlic Shoots (available at Asian grocers & some supermarkets)

  • 3 clove Garlic (peeled, chopped roughly)

  • 3 tbsp Ginger (finely shredded)

  • 2 tbsp Shaoxin Rice Wine (available at Asian grocers & some supermarkets)

  • 3 tbsp Oyster Sauce (use mushroom oyster sauce for a vegetarian version)

  • 3 drop Sesame Oil (optional)

Jasmine

Jasmine rice is a fragrant long grain varietal that is perfect in southeast Asian style dishes. This grain will be slightly sticky but still fluffy. Its separating qualities and natural fragrance compliment many spices, making it a great choice for a wide variety of fried rice, stir fries and curry recipes.

Characteristics

Fluffy

Fluffy

Fragrant

Fragrant

Longer Grains

Longer Grains

Photo of Poh's Mixed Mushroom & Garlic Shoots Stir Fry

Method

  • Cook the rice following packet instructions.

  • Meanwhile, prepare the vegetables:

    To prepare enoki, simply slice 3cm off the bottoms and separate strands into smaller bunches. For oyster and shimeji mushrooms, simply tear the mushrooms to separate into bite sized clusters. For the dried shiitake, soak in boiling water for about 20 minutes, then slice. If you are using fresh shiitake, simply slice.

    To prepare the garlic shoots, cut away 2cm at both ends. Slice the stalks into 5mm pieces. Set aside.

  • To begin stir frying, combine 3 tablespoons of olive oil, with garlic and ginger in a large non-stick frypan, or a wok over a high heat. Stir fry until the garlic is slightly golden, then add the garlic shoots and mushrooms. As soon as they start to wilt, add the remaining ingredients and stir fry to combine.

  • Remove from the heat and taste to see if more oyster sauce is required. Serve hot with steamed rice.

  • Poh tip: For a more authentic flavour, substitute olive oil for rice bran oil when frying.

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