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Chinese Whelks with Beansprout and Button Mushrooms


  • 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


  • 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.

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