Stir-fried wild mushrooms, greens, chillies & coconut.

2 tablespoons vegetable oil.

2 garlic cloves peeled and minced or finely chopped.

10g, ginger, peeled and roughly chopped.

1 tablespoon coriander roots washed and roughly chopped.

2 long red chillies, chopped into roll cuts and soaked in a little cold water to remove some seeds.

2 tablespoons toasted cashew nuts.

2 field mushrooms, peeled.

8, shitake mushrooms, washed and roughly sliced.

2g, enoki mushrooms.

2 king oyster mushrooms, sliced lengthways into thick chunks.

8 Thai shallots peeled and roughly sliced.

10g, Thai sweet basil.

50g, green beans, chopped into bite sized chunks and washed.

80ml, vegetable stock.

1 tablespoon light soy sauce.

1 teaspoon caster sugar.

1 teaspoon white pepper powder.

80ml coconut cream.

Optional garnish:

5g crispy shallots.

5g crispy garlic.

A few Thai basil sprigs.

Some julienne red chilli.

5g julienne makrut lime leaves.

Steamed jasmine rice.

Method

1.      Firstly, using a pestle and mortar (or food processor) pound together the garlic, ginger and coriander roots to make a paste, a little coarse sea salt can be added to the mortar to act as an abrasive and help combine the ingredients.

2.      In a large wok, heat the oil on a high temperature and then add the green beans and stir-fry for a minute or so until they take on a little colour. Next add all the mushrooms except the enoki, keep tossing them frequently, yet still allowing them to colour from the heat of the wok. As you toss the mushrooms in the hot oil, you’ll notice the smoke produced from moving the mushroom in the wok, mushrooms have an amazing way of soaking up all that smokiness, so keep doing this as much as possible. Cook for around 2 minutes until all the mushrooms are soft and beginning to take on a light brown colour from the wok.

3.      Next add the garlic, coriander roots and ginger paste to the wok along with the chilli roll cuts and continue to stir fry for another minute until the paste begins to turn golden brown in colour. At this stage, de-glaze the wok with the soy sauce, stock, sugar, white pepper and coconut cream, add the cashew nuts and the rest of the thin mushrooms and then simmer until all vegetables and mushrooms are softened.

4.      Finish the stir fry by throwing in the Thai basil and the Thai shallots, give everything a good mix and then taste, it should be savoury, creamy, fresh, a little spicy with an umami twist from the mushrooms.

5.      Serve immediately either on its own or with steamed jasmine rice. Topped with crispy shallots, garlic, Thai basil flowers, julienne red chilli and makrut lime leaves.