If you’re looking for an easy week night meal that takes about 30 minutes, this is the dish for you.
It’s full of intense flavour and you can add bits to it to bulk it up if you are extra hungry.
2 tbsp vegetable oil
1 whole pack of mushrooms
1 tsp of Chinese five spice powder
2 tbsp plain flour
A thumb sized piece of ginger, shredded
250g of sugar snap peas or mangetout
2 spring onions, sliced
Then for the sauce:
3 lemons (finely grated rind and juice of 2, 1 thinly sliced.)
1 tbsp soy sauce
2 tbsp liquid vegetable stock
2 tbsp of golden syrup
2 tsp cornflour, dissolved in 1 tbsp of water
1) Make the sauce. In a bowl, mix together all the sauce ingredients, except the lemon slices, then set aside.
2) Heat the oil in a wok or a frying pan. Season the mushrooms to your taste and sprinkle with five spice and flour. Brown the mushrooms in the pan.
3) Add the ginger, mangetout and spring onions and sizzle for a few minutes.
4) Finally add the sauce and lemon slices and mix for 2/3 minutes until the sauce starts to thicken.
Serve over white rice. Enjoy! 🙂