4 squares of Chinese or Japanese curry sauce mix (bought in a block)MUSHROOM CURRY
During the time of the old Silk Road, when traders from China were transporting their silks into Europe, they would pick up new ingredients and cooking methods along the way. So was the Chinese curry developed in this way? There are many theories; all I know is I love Chinese curry!
4 squares of Chinese or Japanese curry sauce mix (bought in a block)
1 Spanish onion, cut into cubes
340g (12oz) closed-cup mushrooms, cut into bite-sized pieces
30g (ΒΌ cup) frozen peas
From the store cupboard
1 tbsp vegetable oil
pinch of salt
pinch of white pepper
pinch of sugar
Make up your curry sauce following the instructions on the packet.
Place your wok over a medium-high heat, add the oil and fry the onion for 2 minutes until translucent. Add the mushrooms along with the salt, pepper and sugar. Once the mushrooms have softened, stir in the peas and the prepared curry sauce and simmer for 3 minutes, then serve.