Sumo Stir Fry
In this vibrant stir-fry recipe, you'll be greeted with a colorful mix of crunchy peppers, tender baby sweetcorn, and a variety of flavorful mushrooms. With a blend of fresh ginger, garlic, and a zesty splash of lime, this dish promises a burst of Asian-inspired flavors. Perfectly paired with sticky Japanese rice, this stir-fry is a delightful harmony of textures and tastes.
— Constant Cookbook
Ingredients
- 1 X 500g Livesey Bros Sumo Pack
- 2 Sliced Peppers
- 100g Baby Sweetcorn
- 150g Bean Sprouts
- 1 Bunch Spring Onions
- 1 Lime
- 1 Garlic Clove
- 20g Fresh Ginger
- 3tbsp Soy Sauce
- 1tbsp Oil
- Japanese Sticky Rice
Instructions
- Heat the oil in a wok and when hot, add the garlic and ginger
- Slice the peppers and spring onion and add to the pan along with the baby corn
- Slice the Eryngii lengthways and separate the Buna Shimeji and Shiro Shimeji and add to the wok, cook for 2 minutes
- Roughly chop the Shiitake and add to the pan, along with the bean sprouts and cook for a further 2 minutes, regularly tossing the mushrooms
- Add the Soy Sauce and the juice of half a lime
- Serve the stir fry with the Japanese sticky rice and add more soy sauce to taste if necessary
Yield
Serves 4
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