Preparation: 10 minutes Cooking: 10 minutes Serves: 4 Ingredients 2 tbsp peanut or canola oil 3 spring onions, trimmed and sliced diagonally 2 cloves garlic, crushed 1 tsp finely chopped fresh ginger 600g small cup mushrooms, halved
1⁄3 cup honey and soy teriyaki sauce* Extra thinly sliced spring onions, to serve
Heat a wok over high heat until hot. Add oil. Add spring onions and garlic and stir-fry for 1 minute. Add ginger and stir-fry for 30 seconds. Add mushrooms and stir-fry for 1-2 minutes until mushrooms begin to soften. Add teriyaki sauce and stir-fry for 2 minutes or until mushrooms are glossy and just tender. Top with sliced spring onions. Serve as a side dish with barbecue lamb, chicken or sausages.