2 bunches garlic stems, cut into bite size
1 packet mushrooms mix (enochi, pearl, cloud and dried mushrooms), cut into bite size
1 Tsp garlic mince
2 Tsp fish sauce
10-12 thinly sliced, fish cake
1/4 c vegetable stock
1 Tsp olives leaves from Asian grocery
4 cherries tomatoes, roughly chopped
5 Tbs olive oil
Heal oil in wok, add garlic fry until fragrant. Add garlic stems fry for 2- 4 minutes. Then add mushrooms, fish cake slices and cherries fry a further 2 minutes. Next add the fish sauce and stock; cover and cook further 2 minutes. Then add the olives leaves and toss around for 2 minutes.
Don’t cook the garlic stems too long; wants a bit crunchy. Serve with Basmati rice or plain rice.