Step 1

Grab a large heavy based non stick frying pan & place it over a high heat, add the oil. When the pan is smoking hot add the mushrooms. It may look like the pan is over filled now but trust me they shrink an awful lot.

Step 2

Grab another frying pan or saucepan thats slightly smaller than the mushroom pan & place it directly on top of the mushrooms.

Step 3

It will flatten the mushrooms and make sure the are being seared completely. Leave the mushrooms for 4 minutes to cook, char & flavour up.

Step 4

After 4 minutes, remove the top pan & flip over the mushrooms. Place the pan back on top & cook for a further 4 minutes.

Step 5

Remove the top pan & sprinkle over the 5 spice mix, Place the small pan back on top, turn the heat down low & allow the mushrooms to cook for 12 minutes, stirring every now and then.

Step 6

Meanwhile, heat a large frying pan or wok over a high heat and add the sesame oil. When the pan is hot add the greens, chilli & ginger, wok fry for 3 minutes, tossing often, before adding the maple, soy & sriracha.

Step 7

When the mushrooms are crisp and meaty, serve up with rice, the greens and a sprinkle of sesame, spring onions & drizzle of lime juice.