Mushroom, Ginger and Blueberry Stir-fry

The other day I was scouring the Internet on the lookout for new flavour combinations and I came across this recipe. Needless t0 say, my first reaction was probably the same as everyone else: disgust. I am not a big fan of mixing sweet and savoury. I don’t like salted caramel (in fact, I think it’s an abomination) and therefore using fruit in a stir fry was something I would have never even thought of. Until now.

I am not claiming this is the best combination ever. It probably is an acquired taste or rather something you either love or hate at first sigh (taste, more like it). However, as we did enjoy the stir fry, here is our little adaptation of the recipe. It is a simple stir fry, after all, so just use what you have!




  • 180g soba noodles (which equals two nests)
  • 70g sugar snaps
  • 250g button mushrooms, roughly sliced
  • 3 spring onions, sliced
  • 140g can of water chestnuts, drained and roughly sliced
  • 150g fresh blueberries
  • 1 thumb-size piece of ginger, grated
  • soy sauce
  • toasted sesame oil


  1. Start by drizzling some sesame oil in a wok or big frying pan and put on a medium to high heat.
  2. Add the spring onions and the ginger and stir frequently until fragrant and the onions are beginning to turn golden. Stir in the water chestnuts, mushrooms and sugar snaps and drizzle some soy sauce on top.
  3. Meanwhile, bring a pan of salted water to the boil and add the soba noodles. Cook according to packet instructions, then drain and tumble in with the rest of the ingredients.
  4. Add some more soy sauce and stir frequently, then tumble in the fresh blueberries and stir for another 3 minutes.
  5. Serve and enjoy.

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