Stir fried purple sprouting broccoli and oyster mushrooms on nests

We were at Mother in Law Spread's this weekend and with the monthly farmers market in Town, I couldn't resist a visit to pick up the best of the local organic vegetable (and cheese) produce. Whilst there, I spotted these beautiful grey oyster mushrooms from just down the road at the Isle of White. The market stall holder also gave me the recipe for an oyster mushroom curry which he had secured from a friend of his who grows mushrooms in the Himalayas. I've squirreled this recipe away however, as I wanted to stir fry these simply with the wonderful purple sprouting broccoli I had also picked up.

What you will need
300g oyster mushrooms
200g purple sprouting broccoli
1 red onion
2-3 cloves garlic
1 thumb sized piece of ginger
1 table spoon rice wine vinegar
1 table spoon dark soy sauce
1 tea spoon dried chilli flakes
2 table spoon sesame seeds
1 (100g) packet rice vermicelli

Firstly, tidy up the ends of the broccoli and place onto steam for 3-4 minutes. Mine were so fresh that they did not need very long at all to cook through.

 

Next, slice the mushrooms vertically in half, along with the onions and garlic. Grate the ginger and set aside.

 

When ready to cook, place the sesame oil on to heat through before adding the sliced onions, garlic and mushrooms and cook for 3-4 minutes to soften. Next, add in the cooked purple sprouting broccoli and toss together.

 

Finally, add the chilli flakes, soy sauce and rice wine vinegar and cook for a further few minutes.

 

Meanwhile, place oil onto heat in a deep pan to fry the rice vermicelli. When ready, carefully lower the noodles a little at a time into the oil for 10-15 seconds until they puff up and drain on kitchen roll. This was a trick from the Hairy Bikers that I spotted on their trip to Thailand.

Next, toast the sesame seeds in a dry frying pan for 30 seconds each side.

 

 

To serve, top the rice noodle nests with the stir fried vegetables and sprinkle over the toasted the sesame seeds.

 

 

Gipsy Spread had some diced pork (also from the farmers market) cooked in soy, honey and fennel seeds with his.