August 27, 2019

February 17, 2019

Please reload

Recent Posts

Aubergine, Sweet Potato & Kale Curry

January 13, 2020

Please reload

Featured Posts

Shiitake Mushrooms with Greens

August 13, 2018

For vegetarians, shiitake mushrooms are a fab base to meals - they give you that similar dense meaty texture that you get from meat - so you don’t feel like you are missing out!! Here I’ve cooked them with greens and soy sauce and then finished with chopped peanuts - a perfect lunch or light supper! 


In terms of health benefits, shiitake mushrooms are great for you! Firstly, they contain lentinan, a phytochemical that helps protect your DNA from oxidative damage - specifically helping to heal chromosome damage that can be caused by anti-cancer treatment. These mushrooms also contains D-Eritadenine (DEA), a phytochemical which helps your body excrete cholesterol, lowering cholesterol damage. Not mention, they are also an excellent source of copper, selenium and vitamin B2 and B6 - and all-round amazing vegetable in my opinion!




Serves 2 





  • Sesame oil

  • 3 garlic cloves crushed

  • 5 cm piece of ginger, thinly sliced

  • 120g fresh shiitake mushrooms, sliced

  • 1 bunch pak choy, leaves separated, stems cut from leaves

  • 1 small cup of frozen peas

  • 1 tbsp dark soy sauce

  • 1 tbsp water

  • ¼ tsp freshly ground black pepper

  • ¼ tsp chilli flakes

  • Extra spring onion, freshly chopped coriander and chopped salted peanuts to finish






  1. Grab a large frying pan or work and heat a large glug of sesame oil over a medium heat. Add the white onion and sauté for 2-3 minutes.

  2. Then add the spring onion, garlic and ginger and cook for a further 2 minutes.

  3. Then add the frozen peas and mushrooms. Stir-fry for 2 minutes. Add the pak-choy stems and stir-fry for 1 minute. Add the pak choy leaves, soy sauce, black pepper and chilli flakes and mix well to combine.

  4. Add the water and reduce the heat to low. Cover and cook for 2-3 minutes until the vegetables are cooked and tender.

  5. Serve in a large bowl and finish with a sprinkle of spring onions, coriander and peanuts! Grab a large saucepan, place on a medium heat and add a glug of both the rapeseed and sesame oil. When hot, add the garlic and ginger and cook for 1-2 minutes until slightly browned.



And enjoy!




Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags