Stir Fried Mushrooms

The first time I cooked with whatever ingredients I had in the house, I was so impressed with myself that I wrote a blog about it and called it  Ad Hoc Cooking (click if you want to read). Today it isn't so unusual for me to do this. A few weeks ago I had a friend stopping by and I know she loves my salads. She is also a garlic and a chili freak, so I decided to make sure I gave her a little of it all. I had mushrooms in the house and this is how I stir fried them.

Ingredients

Mushrooms, 1 packet; washed and sliced
Garlic, 12 cloves; sliced thin
Ginger 1" piece; julienned
Bird's eye chilies about 4; sliced thin on the diagonal (can substitute with green chilies)
Spring onions, 4 heads & stalks; cut on the diagonal about and 1" long
Lemon grass, 1 small stick; sliced thin on the diagonal (if available)

Picture by Ulupi

Lemon zest, 2 lemons
White pepper
Salt
Oil

Method

Use a wok or heavy bottomed pan. Pour in the oil and stir in the garlic. Start the flame on slow and watch for the oil to heat.
Add the ginger, lemon zest, lemon grass and chilies and cook till the edges turn colour.
Add the mushrooms and a pinch of salt and stir well. Allow the water to release and burn off most of it.
Just before the mixture loses all the water, add the spring onions and white pepper. Toss till the water burns off.
Serve hot

Notes

The same recipe works great with shredded chicken.
You can also add bean sprouts.