Serves: 2
Cooks in: 15 minutes
Difficulty: 3/10
Gluten free

Pan roasted meaty 5 spice mushrooms, wok fried greens & jasmine rice. All made in about 15-20 minutes.



2 tbs Vegetable Oil
400g/14.10 oz Oyster Mushrooms
2 tbs Chinese 5 Spice
Pinch Sea Salt

Wok Fried Greens

2 heads Pak Choi, trimmed and washed
200g/7.05 oz Tenderstem Broccoli, trimmed
1 Red Chilli, sliced fine
Thumb-sized Piece Ginger, minced
1 tbs Sesame Oil
2 tbs Soy Sauce
2 tbs Maple Syrup
1 tbs Sriracha

Serve with

Jasmine Rice
2 Spring Onions, chopped fine
1 tbs Sesame Seeds
1 Lime

Grab a large heavy based non stick frying pan & place it over a high heat, add the oil. When the pan is smoking hot add the mushrooms. It may look like the pan is over filled now but trust me they shrink an awful lot.

Grab another frying pan or saucepan thats slightly smaller than the mushroom pan & place it directly on top of the mushrooms.

It will flatten the mushrooms and make sure the are being seared completely. Leave the mushrooms for 4 minutes to cook, char & flavour up.

This technique I picked up from a big inspiration of mine Derek Sarno. Check a the mushroom recipe we made together here.

After 4 minutes, remove the top pan & flip over the mushrooms. Place the pan back on top & cook for a further 4 minutes. 

Remove the top pan & sprinkle over the 5 spice mix, Place the small pan back on top, turn the heat down low & allow the mushrooms to cook for 12 minutes, stirring every now and then.

Meanwhile, heat a large frying pan or wok over a high heat and add the sesame oil. When the pan is hot add the greens, chilli & ginger, wok fry for 3 minutes, tossing often, before adding the maple, soy & sriracha 

When the mushrooms are crisp and meaty, serve up with rice, the greens and a sprinkle of sesame, spring onions & drizzle of lime juice.