Spicy Mushroom Stir Fry

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Step 1

Slice 175 g mushrooms thinly. Blanch briefly in salted water, then drain and pat completely dry. ⏱ 1m 30s

Step 2

Whisk together 10 garlic, finely minced, 1/2 tbsp dark soy sauce, one 1 tbsp Schezwan sauce, 1/2 tsp vinegar, 1/2 tsp regular red chilli powder, 1/8 tsp MSG, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp peri peri powder, 1/4 tsp cheese and paprika seasoning and one 1 tbsp mustard oil. Toss the dried mushroom slices in this and let them sit. ⏱ 20m

Step 3

Heat 1 tbsp mustard oil on high heat, add 1/2 onion, first and let it catch a little colour on the edges before it goes fully soft. ⏱ 1m

Step 4

Add the marinated mushroom slices in a single layer alongside the onion. Let them sit without stirring for the first minute to get a proper sear, then toss occasionally. ⏱ 4m

Step 5

Push everything to one side, add the remaining marinade. Add 1 tsp butter and toss.

Step 6

Turn heat to max for a final 1–2 minutes to catch some char on the edges, tossing constantly so it doesn't burn. ⏱ 1m 30s

Step 7

Off heat, toss with the 1 tbsp spring onion greens, chopped.