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Recipe Category: Vegetarian
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Ingredients
- 450g/1lb mixed mushrooms such as shitake, chestnut, oyster and small field mushrooms
- 8 spring onions, trimmed
- 100g/4oz fresh beansprouts
- 4tbsp light soy sauce
- 2 tbsp dry sherry
- 2 tbsp sunflower oil
- 1 tsp clear honey
- 5cm/2in fresh root ginger, peeled and finely chopped
- 2 garlic cloves, finely chopped
- 4 green cardamom pods, cracked
Method
- Wipe the mushrooms and thickly slice.
- Cut each spring onion into 2.
- 5cm/1in lengths.
- Pile the mushrooms, spring onions and beansprouts into the centre of four 30cm/12in squares of extra-thick foil and then bring the sides of the foil up around the sides of the vegetables.
- Mix the soy sauce with the rest of the ingredients.
- Divide the mixture equally between the parcels and then pleat the edges of the foil together to seal.
- Cook the parcels to the side of the barbecue over medium-hot coals for 8 minutes until the vegetables are tender.
- These would go wonderfully with Chinese Lattice Pork.
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