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Learn about Martha's Vineyard Mycological, Chilmark's own shiitake mushroom growing operation in Shiitake Mushrooms: Turning Wood Into Food
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RECIPE: Mushroom and Vegetable Stir Fry
- Yield: Serves 2–3 1x
Description
This classic stir-fry becomes a healthy weeknight dinner treat with shiitake 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 (see note for how I make coconut jasmine rice), then stir-fry the vegetables.
Ingredients
- 3 Tbsps soy sauce
- 1/2 cup water
- 2 tsps cornstarch
- 1 Tbsp mirin or rice cooking wine
- 2 Tbsps packed brown sugar
- 1/2 tsp gochujang, sriracha, or hot sauce
- 1 Tbsp dark sesame oil
- 1 clove garlic, minced
- 1 Tbsp fresh ginger, peeled and minced on a microplane or ginger grater
- 1 Tbsp sesame oil, coconut oil, or olive oil, or more if needed
- 1/2 head broccoli, about 4 cups, cut into small florets
- 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
- In a 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 dark sesame oil on low, add the garlic and ginger, and sauté for less than a minute. Add the soy sauce mixture 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 the vegetables.
- 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
Make coconut jasmine rice: Combine 1 cup jasmine rice with 2 cups of water in a medium saucepan with 2 pinches of salt. Bring to a boil, reduce to low, cover, and cook for 10 to 12 minutes. Let it sit for 5 minutes. Then, mix in a little butter and coconut oil to taste, using a fork to break up any clumps of rice.
