Mushroom, Blueberry & Ginger Stir-Fry Recipe

This is a very simple recipe and it is a real delight to taste these mushrooms perfumed with ginger, intensified in flavor by the soy sauce, with the irreplaceable subtle flavor of garlic with the exquisite touch of toasted sesame oil

Stir-fries are very simple dishes, they require little preparation time and can be combined with different types of ingredients. The ginger will give a different touch to our stir-fry. I hope you will be encouraged to prepare this aromatic and delicious dish for your family and friends.

Prep Time: 10 mins
Cook Time: 15 mins
Serves: 2

1 tbsp olive oil
50g fresh ginger, minced
100g spring onions
2 garlic cloves, minced
200g button mushrooms, sliced
4 tbsp soy sauce
2 tbsp maple syrup
2 limes, juice only
2 heads bok choy, cliced
150g fresh blueberries
300g undon noodles
1 tbsp sesame oil

1. Heat the oil in a large pan or wok over a medium heat.  add the ginger and spring onions and sauté for 5-6 minutes, until starting to soften.  Add the garlic and cook for 3 more minutes.

2. Add the mushrooms to the pan and coat in the oil.  let the mushrooms cook untouched for 4-5 minutes and then stir and cook for a further 2-3 minutes, until crisp.

3. in a small bowl, whisk the soy sauce, maple syrup and lime juice together.  Add to the pan and let it simmer for 2-3 minutes, until slightly thickened.  Add the bok choy and cook down for 2-3 minutes.

4. Add the noodles to the pan along with 40ml of warm water and blueberries and stir over heat for 2-3 minutes, until the sauce is thick and glossy and coats the noodles.  stir in the sesame oil and serve.