Asian greens and shiitake mushrooms

makes 6 servings

What you need:

2 tbs                peanut oil
2                     garlic cloves, crushed
2 tsp                finely grated fresh ginger
100g                fresh shiitake mushrooms, thinly sliced
1 bunch            baby pak choy, trimmed, leaves separated, stems cut from leaves
1 bunch            baby bok choy, trimmed
1 x 425g           can baby corn spears, drained
2 tbs                oyster sauce
1 tbs                soy sauce
2 tbs                water


How to prepare:

1     Heat oil in a large frying pan or wok over medium-high heat. Add garlic and ginger. 
       Stir-fry for 30 seconds or until aromatic.

2     Add the mushroom and stir-fry for 2 minutes. Add the pak choy stems and stir-fry for 
      1 minute. Add the pak choy leaves, buk choy, corn, oyster sauce and soy sauce. Toss 
      to combine.

3     Add the water and reduce heat to low. Cover and cook for 2 minutes or until the              vegetables are just tender. Serve.

Time-saving tip: To save time, prepare the garlic, ginger and vegetables up to 3 hours ahead. Store in an airtight container in the fridge.



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