Ingredients

450g/1lb mixed mushrooms such as shitake, chestnut, oyster and small field mushrooms

8 spring onions, trimmed

100g/4oz fresh beansprouts

4tbsp light soy sauce

2 tbsp dry sherry

2 tbsp sunflower oil

1 tsp clear honey

5cm/2in fresh root ginger, peeled and finely chopped

2 garlic cloves, finely chopped

4 green cardamom pods, cracked

Method

Wipe the mushrooms and thickly slice. Cut each spring onion into 2.5cm/1in lengths.

Pile the mushrooms, spring onions and beansprouts into the centre of four 30cm/12in squares of extra-thick foil and then bring the sides of the foil up around the sides of the vegetables.

Mix the soy sauce with the rest of the ingredients. Divide the mixture equally between the parcels and then pleat the edges of the foil together to seal.

Cook the parcels to the side of the barbecue over medium-hot coals for 8 minutes until the vegetables are tender. These would go wonderfully with Chinese Lattice Pork.

Cooks Comments and Tips

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