Mushroom chow mein

Chow mein is, like many East Asian dishes, quick to prepare. This recipe uses spiralized courgette instead of noodles, if you don’t have a spiraliser use a grater or Thai peeler instead.

Makes enough for 1 person

1 small garlic clove, finely grated

1t grated ginger root

1/4t chilli flakes

2T water

1t tamari or soya sauce

1T tomato passata

2t sunflower oil or similar

2 spring onions, roughly sliced

120g mushrooms, finely sliced

2 bok choi, bottoms cut off

2 courgettes, spiralised

1/4c water

Mix the garlic, ginger, chilli, water, tamari and passata in a cup.

In a large frying pan heat the oil on a high heat, add the onions and mushrooms, fry for a couple of minutes then add the sauce stirring well. Lower the heat and let this bubble away for 5 minutes until the mushroom is softened.

Add the bok choi, courgettes and the remaining water. Put a lid or plate on top, after 5 minutes remove the plate carefully as hot steam will come out. Stir well, season if necessary and serve.