Braised mushrooms

This Chinese-style recipe for braised mushrooms is the simplest dish around. Use whichever mushrooms you like, or have in the house. Add in any other veggies you want to use up. At it's simplest, this recipe takes about 10 minutes to make (including prep). That's not an amazing picture on the left (I find it very hard to get cooked mushrooms to look attractive on film) but - trust me on this - it tastes terrific.

Recipe

300g mushrooms (mixed or all one kind - I like to use about 200g of good old white/button mushrooms, cut into quarters, and the rest a mix of sliced oyster and shitake)
4-6 spring onions, cut into one inch pieces*
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tsp minced garlic
1 tsp oil
pinch cornstarch

Heat the oil. Add the garlic, onions and mushrooms. Saute over high heat until tender (perhaps 4-5 minutes). Add the oyster and soy sauce, and a pinch of cornstarch (dissolved in a spoonful of cold water) to thicken the sauce if necessary.

Enjoy on rice.

* Thinly sliced carrots also make a nice substitution for the spring onions in this dish

Serves: 2-3
Preparation and cooking time: 10 minutes