Stir Fried Mushrooms and Water Chestnuts

    20 minutes

    Full of textures this Chinese dish is a quick and easy vegetarian meal. It uses dried cloud ear mushrooms and water chestnuts in a simple soy based sauce.

    1 person made this

    Serves: 1 

    • 2 tablespoons groundnut oil
    • 200g rehydrated dried cloud ear mushrooms, torn into small pieces
    • 40g tinned water chestnuts, thickly sliced
    • 3 tablespoons water (or chicken stock)
    • 1 tablespoon soy sauce
    • 1 1/2 teaspoons caster sugar
    • 1 teaspoon cornflour, mixed with 1 teaspoon water
    • 1 teaspoon sesame oil
    • 1 teaspoon vinegar

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Heat the oil in a wok until hot. Stir fry the mushrooms and water chestnuts.
    2. Continue to stir fry for 1 minute over high heat. Add the water, soy sauce and sugar then stir. Bring the sauce to the boil.
    3. Add the cornflour slurry and stir for 15 seconds. Drizzle in the sesame oil and vinegar and toss. Transfer to a dish and serve.


    Dried cloud ear mushrooms (also known as black wood fungus or wood ear mushrooms) can be purchased in Asian speciality shops.

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