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Mushroom, spring onion and baby broccoli stir-fry
Mushroom, spring onion and baby broccoli stir-fry
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Curtis Stone's savory mushroom stir-fry with thyme, shallots, baby broccoli is a delicious and nutritious vegetarian dinner option.
Ingredients:
  • 56.88 gm olive oil
  • 20.00 ml fresh thyme, finely chopped
  • 2 shallots, finely chopped
  • 152.50 gm oyster sauce
  • 125.00 ml rice wine vinegar
  • 500g (about 12) portabella mushrooms, gills removed with a spoon
  • 200g baby broccoli, ends trimmed
  • 18.20 gm olive oil
  • 4 spring onions, cut into 4cm pieces
  • 20.00 ml finely chopped ginger
  • 2 cloves garlic, finely chopped
  • 6.00 gm sesame seeds
Instructions:
  • Preheat your oven to 200C (180C fan forced).
  • Combine olive oil, fresh thyme, shallots, oyster sauce, and rice vinegar in a large bowl. Toss in the mushrooms until evenly coated with the marinade.
  • Arrange mushrooms gill-side up on a baking sheet lined with parchment paper. Roast for 30 minutes, or until easily pierced with a fork. Let them cool before slicing into 1cm pieces.
  • Cool the food in refreshing iced water and then drain it.
  • Heat a large frying pan or wok over high heat and add oil. Once the oil is very hot, add baby broccoli and cook for 2 minutes, or until bright green and starting to char. Toss in the mushrooms and combine well. Stir in spring onions, ginger, and garlic, and cook for 3-4 minutes, or until beans are tender. Sprinkle in half of the sesame seeds, and season with salt and pepper.
  • Present on a generous platter and sprinkle with the rest of the sesame seeds for an elegant finish.

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