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RECIPE: Mushroom and Vegetable Stir Fry
- Yield: 2 to 3 1x
Description
This classic stir fry becomes a healthy weeknight dinner treat with protein-packed and medicinal mushrooms. You can also add sautéed tofu or tempeh, if desired, or substitute other seasonal veggies like napa cabbage or baby bok choy. My game plan: I make the sauce and rice first, then stir fry the vegetables.
Ingredients
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Stir Fry Sauce
- 1 clove garlic, minced
- 1 tablespoon fresh ginger, peeled and minced on a microplane or ginger grater
- 3 tablespoons soy sauce
- 1/2 cup water
- 2 teaspoons cornstarch
- 1 tablespoon mirin or rice cooking wine
- 2 tablespoon packed brown sugar
- 1/2 teaspoon gochujang, sriracha, or hot sauce
- 1 tablespoon dark sesame oil
Vegetables for The Stir Fry
- 1 tablespoon sesame, coconut, or olive oil, or more if needed
- 1/2 head broccoli, about 4 cups, cut into small florets that will cook quickly
- 1 red or yellow pepper, very thinly sliced
- 1 cup snap peas, strings removed and tough ends clipped
- 1 carrot, peeled and cut into matchsticks
- 2 cups (or more) fresh shiitake mushrooms, stems removed, sliced
Instructions
Stir Fry Sauce
- Put the minced garlic and grated ginger in a small bowl and set aside. In another small bowl, whisk together the soy sauce, water, cornstarch, mirin or rice cooking wine, brown sugar, and something spicy hot. Set aside. In a small or medium saucepan, heat the oil on low and add the garlic and ginger and sauté for less than a minute. Add the liquid ingredients and bring to a boil. Reduce the heat and mix occasionally until thickened, 4 to 5 minutes. If it’s too thick, simply add a bit more water. Set aside while you stir fry vegetables.
Vegetables for The Stir Fry
- Heat your largest, thick skillet or wok on medium high heat. Add the oil, broccoli, pepper, snap peas, carrot and mushrooms, and using tongs, constantly move the veggies – stir fry – until the vegetables are crisp tender, 5 to 7 minutes. If the heat seems too high, reduce. Mix in the sauce and serve over rice.
Notes
To Make Coconut Jasmine Rice: Combine 1 cup Jasmine rice with 2 cups water in a medium saucepan with two pinches of salt. Bring to a boil, reduce to low, cover and cook 10 to 12 minutes. Let sit 5 minutes. Mix in a little butter and coconut oil to taste using a fork to break up any clumps of rice.
