Stir-fried Mange Tout & Mushrooms


There’s a lovely Sichuan stir-fried green beans recipe over at, which inspired me to try something similar but with the pack of mange tout in the fridge. It made a rather lovely snack in the wee small hours of the morning after a little too much of the Demon Drink (plus it actually utilises some of the Demon Drink, which is handy multi-tasking at 2am).


Mange tout and mushroom stirfry
Half pack mange tout
Two spring onions, chopped finely
One large button mushroom, slicely finely
One clove garlic, minced
Chilli powder, paprika, ginger
A splash of the Demon Drink (in this case dry white wine, but rice wine or dry sherry are recommended in the original version)
Sesame oil
Sugar, salt

Mix the wine, sugar, salt, and some chilli in a bowl. This is the sauce.
Dry heat the wok at a high temperate, then add sesame oil.
Stirfry the mange tout for 5 minutes, then take out of the wok and place on kitchen towel to absorb the excess oil.
Add more oil to the wok if necessary, then stirfry the spices and spring onions for 30 seconds, until fragrant. Add the mushrooms and stirfry for a minute or two.
Add the sauce, let it bubble and start to evaporate.
Add the cooked mange tout to the wok and stirfry for another minute. Then serve.

I ate this on its own, but I think it would go well with rice and egg-fried tofu, if you were looking to do the full meal.


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