Carrot, Radish and Mushroom Stir Fry Recipe

Ingredients : Serves 4

1/3 cup

1 medium

1 medium

5 large

1 fresh

1 1/2 tablespoons

1 tablespoon

1 teaspoon

1 bunch

2 tablespoons

1 sprig

Cooking oil

Carrot, peeled and finely shredded

White daikon (radish), peeled and finely shredded

Shiitake mushrooms, soaked in hot water

for 30 minutes, thinly sliced

Leek, green top discarded, sliced into quarters

lengthways then cut into 3-cm lengths

Fermented bean sauce

Wine

Sugar

Fresh enoki mushrooms, tough ends removed

Sesame oil

Fresh coriander leaves, finely chopped

• Heat oil in a wok until smoking hot.

• Add the carrot, daikon, shiitake and leek. Stir fry quickly for 1 minute.

• Season mixture with the bean sauce, wine and sugar.

• Lower heat to medium high and cook for about 4 to 5 minutes.

• Add the enoki mushrooms, stir fry 1 to 2 minutes more.

• Stir in the sesame oil and turn off heat.

• Transfer to platter, garnish with chopped coriander and serve.