Friday 8 February 2013

Oyster Mushrooms and Vegetables with Peanut Chilli Sauce Recipe

With Chinese New Year only two days away, I thought I might just sneak in an extra recipe today. A classic mushroom and vegetable vegetarian dish of mushrooms, carrots, broccoli and courgettes (zucchini) in a rich peanut butter sauce flavoured with hot chilli powder.

Spicy and wonderful, this dish is typically served on a bed of rice or noodles.

Oyster Mushrooms and Vegetables with Peanut Chilli Sauce

Serves: 4


1 tbsp sesame oil
4 spring onions, finely sliced
1 carrot, sliced into batons
1 courgette (zucchini), sliced into batons
1/2 head of broccoli, separated into florets
500g (1 lb) oyster mushrooms, sliced thinly
2 tbsp crunchy peanut butter
1 tbsp hot chilli powder (or to taste)
3 tbsp water
lime wedges, to garnish


Heat the sesame oil in a wok until almost smoking. Add the spring onions and stir-fry for 1 minute. Now add the carrot and courgette pieces and stir-fry for 1 minute more. Now add the broccoli and cook for 1 minute.

At this point, stir in the mushrooms and cook until they have softened and almost half the liquid that they produce has evaporated away. Stir in the peanut butter and season with the hot chilli powder.

Finally stir in the water and cook for 1 minute more.

Serve hot on a bed of rice or noodles and garnish with the lime wedges.

Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:

Soups and Starters

Main Dishes

Fish and Seafood Dishes:
Szechuan Fried Aubergine (Vegetarian)

Noodle Dishes:

Seafood Chow Mein (Seafood)



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