Egg and shiitake mushroom stirfry

Egg and shiitake mushroom stirfry

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  • 4
  • Easy
  • 5 minutes
  • 10 minutes


  • 1 T sesame oil
  • 1 T vegetable oil
  • 2 cloves garlic, finely sliced
  • 150 g fresh shiitake mushrooms, stems trimmed
  • 1 T soy sauce, plus extra for drizzling
  • 2 good handfuls mangetout
  • 2 handfuls bean sprouts
  • 1 bunch spring onions, cut into sections
  • 4 fried eggs, for serving

Cooking Instructions

Heat the sesame oil and vegetable oil in a wok then stir-fry the sliced garlic and shiitake mushroom, until the garlic starts to colour. Add the soy sauce then stir through. Continue stir-frying until the moisture has evaporated then add all the greens and stir-fry over a high heat for 45 seconds. Splash with a little more soy sauce then pile onto warmed plates. Top each with a fried egg and serve.

TASTE Recipe by: TASTE
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