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The annual Power of Pink campaign is a joint initiative between the SA Mushroom Farmers’ Association (SAMFA) and Pick n Pay as part of Breast Cancer Awareness.

Eye catching pink mushroom punnets are on shelf in Pick n Pay. R1 from each punnet of 250 g whole and sliced white button mushrooms sold between September 25 and October 30 will be donated to the Ditto prostheses project.

Dish serves 4

Ingredients

1 egg

5ml sesame oil

5ml + 15ml oil

250g mushrooms, quartered

½ small red cabbage, shredded

½ carrot, thinly sliced into strips

3 spring onions, thinly sliced

2 garlic cloves, crushed

1 red chilli, chopped

15ml soy sauce

45ml oyster or black bean sauce

80g frozen peas

60g bean sprouts, optional

250g mixed grains or brown rice, cooked

Method

Whisk the egg and sesame oil in a bowl.

Heat a wok or frying pan over a high heat. Add 5ml oil.

Swirl to coat.

Add the egg mixture and swirl to coat.

Cook for 1 minute or until just set.

Transfer to a board.

Roll up and thinly slice. Set aside.

Heat the oil in a wok or frying pan and fry the mushrooms for 3-4 minutes.

Add the cabbage, carrot, spring onions, garlic and chilli.

Stir fry for 5 minutes.

Add the remaining ingredients and cook for 2-3 minutes.

Note - Add stir-fried beef or chicken strips if desired.