Spicy Mushroom Salad

  • Cooking Time2 mins
  • Serves4
  • DifficultyEasy
¼ cup raw rice
2 tbsp vegetable oil
100g wood ear mushrooms, cut into small chunks
150g oyster mushrooms, cut into small chunks
100g enoki mushrooms, bottom stems trimmed away
200g swiss brown mushrooms, cut into small chunks
¼ cup sliced eschallots
2 tsp dried chilli powder (add more or less to taste)
2 tbsp sugar
4 tbsp fish sauce
Juice of 3 limes
¼ cup sawtooth coriander, sliced (substitute regular coriander if unavailable)
¼ cup mint leaves
Cabbage leaves and snake beans to serve

1. Heat rice in a wok over high heat, stirring often until dark golden brown. Use a mortar and pestle to grind to a powder.

2. Heat oil in a wok over high heat. Add all the mushrooms and stir-fry for about 2 minutes or until mushrooms just start to collapse. Remove from heat and toss through eschallots, 2 tbsp of the roasted rice powder, dried chilli powder, sugar, fish sauce, lime juice, coriander and mint.

3. Pile onto a plate and serve warm with cabbage leaves and snake beans.

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