Process ginger, garlic and lemongrass in a small food processor until finely chopped.
Heat wok over high heat until hot. Add half the oil and all ginger mixture, stir-fry 10-15 seconds until aromatic. Add remaining oil and all mushrooms, stir-fry 2-3 minutes until mushrooms start to colour.
Add chilli jam and 1-2 tablespoons water if necessary (it will depend on the consistency of the jam). Stir fry 1-2 minutes until mushrooms tender. Remove from heat, add basil and eschallots and serve with beef, lamb or chicken.
Servings 4