Skip to Navigation | Skip to Content

Search Over 15,000 Recipes

Advanced Search




Rick Stein

Chinese Whelks with Beansprout and Button Mushrooms


Ingredients

  • 225g/8oz shelled whelks
  • 3 tbsp sunflower oil
  • 3 garlic cloves, chopped very finely
  • 5cm/2in piece of fresh root ginger, chopped very finely
  • 1 large red finger chilli, seeded and sliced
  • 100g/4oz button mushrooms, sliced thinly
  • 50g/2oz mustard greens or pak choi, coarsely shredded
  • 50g/2oz beansprouts
  • 2 tbsp oyster sauce
  • ½ tbsp soy sauce
  • 2 tbsp dry sherry

Method

  1. Thinly slice the whelks and set aside.
  2. Heat the oil in a wok or large deep frying pan. Add the garlic, ginger and chilli and stir-fry over a high heat for 30 seconds.
  3. Add the sliced whelks and stir-fry for 1 minute.
  4. Add the mushrooms and stir-fry for 30 seconds, then add the mustard greens and the beansprouts and stir-fry for another 30 seconds, until the leaves have just wilted into the bottom the the pan.
  5. Add the oyster sauce, soy sauce and sherry and cook for another 1 minute. Serve immediately with some steamed rice or noodles.
No Rating

Recipe Rating

4

Share this Recipe

Bookmark and Share

What do you think?

 
  • More
  • You will need to be a member to leave a comment - Log in / Register
    Add a new comment

Kickstart for a Better YOU

Kickstart for a Better YOU

Healthy recipes and tips. More

Brought to you by

Video More Videos


Browse Recipes By...