Crunchy Thai Style Mushroom and Peanut Salad

By sarah_carroll

Ingredients

• 300 g mushrooms
• 2 t grated ginger
• 2 garlic cloves, finely chopped
• 1/3 c sweet chili sauce
• 2 T soy sauce
• 1/4 c sunflower oil
• 1 t sesame oil
• 1 carrot, matchsticks
• 1 yellow capsicum, thinly sliced
• 100 g baby spinach leaves, thinly sliced
• 100 g bean sprouts
• 2 T roasted peanuts, roughly chopped

Details

Servings 4

Preparation

Step 1

Place mushrooms, ginger, garlic, 2T chilli sauce and 1T soy sauce in a bowl. Marinate for 15 minutes.
Heat 2T sunflower oil in a wok over high heat. Cook mushrooms for 3-4 minutes until golden and sticky.
Set aside.
Wipe out wok, then heat remaining sunflower oil over high heat. Stir-fry carrot and capsicum for 2 minutes. Add sesame oil, remaining sauces and mushrooms, then gently toss to combine. Remove from heat, fold in spinach, sprouts and peanuts, then serve.