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Wok fried wild mushrooms & water spinach


  • Heat a little oil in a wok (or large non-stick pan) and sauté the garlic, ginger, chillies and lemongrass until softened, regularly stirring.
  • Add the mushrooms and briefly toss.
  • Then add the water spinach, bean sprouts, fish sauce and a good splash of water. Mix well, cover and cook for 2-3 mins, stirring now and again.
  • Serve as an accompaniment to a simple meat or fish dish.


  • vegetable oil
  • 2 garlic cloves, sliced
  • 2-3 cm piece fresh ginger, julienned
  • 2 small red chillies, chopped
  • 1 lemongrass stalk, white part only, smashed & finely sliced
  • 1-2 good handfuls wild mushrooms
  • 2-3 handfuls water spinach leaves (or baby spinach leaves)
  • a good handful of bean sprouts
  • 1-2 tbsp Asian fish sauce

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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