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10 minutes
6 minutes
16 minutes
- 1 onion, cut into wedges
- 150g oyster mushrooms
- 150g Swiss Brown mushrooms, sliced
- 100g shitake mushrooms, halved
- 1 bunch baby bok choy, trimmed and cut into 5cm lengths, chopped
- 1/2 tsp sesame oil
- 43.20 gm hoisin sauce
- 20.00 ml kecap manis (see note)
- 20.40 gm chicken style liquid stock
- 3.00 gm toasted sesame seeds
- cooked noodles or steamed rice, to serve
- Heat oil in a wok or large frying pan over medium-high heat. Stir-fry onion for 2 minutes until tender. Add mushrooms and bok choy, cook for an additional 2 minutes. Stir in sesame oil, hoisin, kecap manis, and stock; heat for 1-2 minutes. Sprinkle with toasted sesame seeds and serve with noodles or rice.
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