Mixed mushroom and garlic shoots add a great twist to your next stir fry dish.


  • 2 cups SunRice Long Grain OR SunRice Topaz Jasmine Rice

  • 800g mixed fresh mushrooms like enoki, oyster mushrooms, shimeji and regular white mushrooms

  • 6 large dried shiitake mushrooms

  • 1 bunch garlic shoots (available at Asian grocers & some supermarkets) OR green beans

  • 3 cloves garlic, peeled, chopped roughly

  • 3tbsp full of finely shredded ginger

  • 2tbsp Shaoxin rice wine (available at Asian grocers & some supermarkets) or Chinese cooking wine

  • 3tbsp oyster sauce (use mushroom oyster sauce for a vegetarian version)

  • Few drops sesame oil (optional)


  • 1.

    Cook the rice following packet instructions.

  • 2.

    Meanwhile, prepare the vegetables to prepare enoki, simply slice 3cm off the bottoms and separate strands into smaller bunches.

  • 3.

    For oyster and shimeji mushrooms, simply tear the mushrooms to separate into bite sized clusters.

  • 4.

    For the dried shiitake, soak in boiling water for about 20 minutes, then slice. If you are using fresh shiitake, simply slice.

  • 5.

    To prepare the garlic shoots, cut away 2cm at both ends. Slice the stalks into 5mm pieces. Set aside.

  • 6.

    To begin stir frying, combine 3 tablespoons of olive oil, with garlic and ginger in a large non-stick frypan, or a wok over a high heat. Stir fry until the garlic is slightly golden, then add the garlic shoots and mushrooms. As soon as they start to wilt, add the remaining ingredients and stir fry to combine.

  • 7.

    Remove from the heat and taste to see if more oyster sauce is required. Serve hot with steamed rice.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 423kj
  • Fat Total 1g
  • Saturated Fat 0g
  • Protein 14g
  • Carbohydrate 90g
  • Sugar 4g
  • Sodium 431mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Recipe by By SunRice ambassador Poh Ling Yeow.

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