Directions

To Make

1. Break up shimeji mushrooms into small clusters, slice shiitake mushrooms and trim off the roots from enoki mushrooms.
2. Heat up wok with 2 tbsp oil. Sauté minced garlic until slightly brown and fragrant.
3. Toss in shimeji and shiitake mushrooms. Stir for 1 min and toss in enoki mushrooms and chilli. Stir until slightly softened.
4. Pour in sauce and stir until mushrooms are coated. Turn off heat and toss in Thai basil. Give a good stir and dish up to serve.