June
Medium
2 prs.
25 min.
Stir-fried fresh chanterelles with soy sauce and ginger
- 1 tablespoon grapeseed oil
- 5g ginger
- 150g chanterelles
- 2 tablespoons Shao Hsing wine (Chinese cooking wine) or dry sherry
- 1 teaspoon brown sugar
- 2 teaspoon light soy sauce
- 1 teaspoon malt vinegar
- Half a teaspoon sesame oil
- 1 teaspoon cold water
- 1 tablespoon extra virgin olive oil
- A handful fresh chickweed
- Wok
- Heat the grapeseed oil in the wok and place it over high heat.
- Finely slice the ginger and cut the larger chanterelles into smaller pieces, so that the mushrooms are similar in size.
- Once the oil is hot, add the sliced ginger and stir-fry for ten seconds.
- Add the mushrooms and stir-fry for 30 seconds.
- Add the wine (or sherry) and stir-fry for 20 seconds.
- Add brown sugar, soya sauce, malt vinegar, and sesame oil. Stir-fry for 45 seconds.
- Add water and stir-fry for five seconds, or until the mushrooms are just tender.
- Arrange on plate or in shallow bowl.
- Drizzle the mushrooms with extra virgin olive oil and garnish with chickweed.
Serve immediately.
tips
Read through the entire recipe before cooking. As you can see, stir-fries are quick and require constant attention. Kylie's recipe gives great insight into how she creates her dishes by combining classical ingredients with cooking methods from Southeast China. This dish is meant to be a side dish to a main course, and so it can easily feed more than two people.
Kylie Kwong
Billy Kwong
As a third-generation Australian, Kylie Kwong has drawn on her southern Chinese heritage to reinterpret Cantonese cuisine, combining the use of uniquely Australian ingredients with traditional Chinese cooking methods and flavours.
The foundation of her food is locally grown, organic and biodynamic produce, with a strong focus on Australian native ingredients. Her modern Chinese eating house Billy Kwong, in Sydney’s Potts Point, is founded on partnerships within the local community and long-term suppliers and producers. From honey and herbs sourced from the rooftop of nearby community service, The Wayside Chapel, to project wines, spirits and beers from some of Australia’s most innovative vignerons, distillers and brewers, Billy Kwong celebrates Australian produce and fosters the spirit of collaboration.
