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
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
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.