Waterchestnut stirfry

by Ed Halmagyi


  • 2 punnets shiitake mushrooms, trimmed
  • 4 eschalots, finely sliced
  • 2 tsp sesame oil
  • ½ bunch green shallots, cut into 5cm lengths
  • ¼ cup soy sauce
  • ¼ cup Shaoxing Chinese cooking wine
  • 5cm piece ginger, cut into fine bations
  • 3 cloves garlic finely sliced
  • 1 bunch Thai basil


1 In a wok set over a high heat fry the mushrooms and eschalots in sesame oil for 4 minutes, until well-softened.
2 Mix in the green shallots, soy, Shaoxing, ginger and garlic then cook briefly. Stir in the Thai basil, then serve