This recipe is perfect for a rainy day, when you’re craving for a good warm homemade meal, that can be made in minutes. Ginger, with its numerous health benefits, is an excellent ingredient to include in your diet, especially during monsoons when you need to boost your immunity.
This easy recipe uses just a few ingredients, & can be rustled up within minutes. Enjoy these mushrooms with noodles, or a bowl of warm steamed rice, or simply toss the rice in the wok & make a quick fried rice.
*Wok Tossed Ginger-Soy-Honey Mushrooms, on a bed of flat rice noodles*
~ In a wok, heat a little sesame oil, add minced/julienne ginger, soy sauce, black pepper (you can add red chilli flakes/minced green chillies too if you want it spicy), a pinch of salt (soy sauce is very salty, so be careful).
Add chopped mushrooms to the wok & stir fry on high heat for a minute.
Add honey & cook further for a minute, till the sauce thickens & coats the mushrooms with a sticky glaze.
In the meanwhile boil & drain noodles, to serve on the side. Garnish with spring onion/coriander. Serve hot.
If you want to use up leftover cooked rice, then you can toss it into the wok & mix with the mushrooms to make a fried rice, & skip those noodles. 🍽