Pink Oyster Mushroom Stir-Fry With Garlic and Chilli

Pink oyster mushrooms have a meatier bite than most cultivated varieties, which makes them well suited to a fast, high-heat stir-fry where you want something that holds up rather than wilting away.

You'll need: 250g pink oyster mushrooms torn into strips, 3 cloves of garlic (chopped), 1-2 green chillies (sliced), a tablespoon of soy sauce, a teaspoon of vinegar, and 2 tablespoons of oil.

Heat the oil in a wok until it's very hot, almost smoking. Add the mushrooms first and let them sear for 2 minutes without stirring too much, this is what gives them the smoky edge they're known for once cooked. Add the garlic and chilli and stir-fry for another minute, until fragrant.

Add the soy sauce and vinegar, toss everything together for 30 seconds so the sauce coats the mushrooms without pooling at the bottom of the pan, then take it off the heat immediately.

Serve hot, over steamed rice or noodles, while the mushrooms are still slightly crisp at the edges.