Sticky Mushroom with Spinach

Ingredients

• Chestnut mushrooms 500g
• Vegetable oil 2 tbsp
• Garlic cloves 3
• Fresh ginger 1 thumb-sized piece
• Chilli flakes (optional) 1 pinch
• Soy sauce 4 tbsp
• Maple syrup 2 tbsp
• Rice vinegar 1 tbsp
• Cornflour 1 tbsp
• Water 50ml
• Fresh spinach 200g

Method

1. Prepare the sticky sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, cornflour, and water until smooth. Set aside.
2. Heat the vegetable oil in a large frying pan or wok over a medium-high heat. Add the halved or quartered mushrooms and cook for 5-7 minutes, stirring occasionally, until they start to brown and soften.
3. Add the minced garlic, grated ginger, and chilli flakes (if using) to the pan with the mushrooms. Cook for another minute until fragrant.
4. Pour the prepared sticky sauce over the mushrooms. Stir well to coat everything. Let it bubble and thicken for 1-2 minutes, stirring constantly, until the sauce is glossy and coats the mushrooms.
5. Add the fresh spinach to the pan. Stir gently until the spinach wilts into the sauce, which should only take about 1-2 minutes.
6. Serve immediately. This dish is great on its own or served with rice or noodles.