Wiga Wagaa Stir Fry Wild Mushrooms (Vegetarian)

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  • Duration: 30 minutes
  • Serves: 4

I love mushrooms, especially Chestnut & Shitake. Chestnut mushroom has a nutty flavour and taste to it, while Shitake has a chewy rubbery feel to it – that’s a good combination to experience!

Using Wiga Wagaa chilli oil will add kick to this dish!


  • 1 punnet of mushrooms – cleaned, washed and cut into fairly large size
  • ½ medium size onion – cut into small pieces but not too small
  • ¼ each of small red, green and yellow peppers – cut into about 1 inch cubes
  • 2 carrots – thinly sliced
  • 6 small florets of broccoli
  • 4 tablespoons of tinned sweet corn
  • 3 spring onions – washed & cut into 1 inch length
  • 3 tablespoons of light soy sauce
  • Salt
  • Black pepper
  • Fresh Coriander – to garnish
  • 4 Tablespoons of Wiga Wagaa chilli oil
  • Wiga Wagaa chilli paste (optional)


  1. Heat (low heat) the Wiga Wagaa oil in the Wok until it is warm – do not over heat as this could release the chilli in the Wiga Wagaa oil into the air.
  2. Add the onions and stir for about 30 seconds, add the spring onions and peppers stir for 1 minute.
  3. Add the broccoli and carrots, stir for a further minute.
  4. Turn the heat up at this stage, add the mushrooms and stir for 30 seconds.
  5. Add the soy sauce and sprinkle a little bit of salt and ground black pepper to taste. Stir for 1 minute, finally add the sweet corn and stir for about 30 seconds.
  6. Garnish with the coriander.

Try tasting it and if it’s not chilli hot enough for you, add 1 teaspoonful of Wiga Wagaa chilli paste.

Serve hot.