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  • 4 tsp groundnut oil
  • 250g portobello mushrooms, cut into 1cm-thick slices
  • 1 carrot, thinly sliced at an angle
  • 1 stick celery, thinly sliced at an angle
  • a thumb-sized piece ginger, shredded
  • 2 spring onions, cut into 3cm pieces
  • 170g pack exotic mushroom mix (we used Ocado gold exotic mushroom mix)
  • 2 pak choi, quartered lengthways
  • to serve toasted sesame seeds
  • 2 x 250g pouches steamed brown and white basmati rice


  • 1 tbsp cornflour
  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1½ tbsp gochujang, (see notes below)
  • 1 clove garlic, crushed


  • STEP 1

    Heat 2 tsp of the oil in a wok or large frying pan and until very hot. Tip in the portobello mushrooms and cook, tossing, for 3-4 minutes or until the mushrooms are caramelised. Tip out onto a plate. Add the remaining oil and cook the carrot and celery for 2-3 minutes or until charred at the edges. Add the ginger and cook for a few more minutes.

  • STEP 2

    Mix the cornflour with the soy and rice vinegar to form a paste, then slowly add 350ml of water, before whisking in the gochujang and garlic.

  • STEP 3

    Tip the sauce into the wok, along with the spring onions, exotic mushroom mix and pak choi, and return the portobellos back into the pan. Simmer for several minutes until the vegetables are cooked and the sauce has thickened. Scatter with sesame seeds, then serve with the rice.

Gochujang is a fiery fermented chilli paste from Korea and is available from large supermarkets.

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