MUSHROOM STIR-FRY
Provided by Mark Bittman
Categories dinner, easy, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
- Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
- Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they're ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
- If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper. Add the crushed red pepper if you're using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions, and serve with rice.
Nutrition Facts : @context http, Calories 131, UnsaturatedFat 6 grams, Carbohydrate 14 grams, Fat 8 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 519 milligrams, Sugar 5 grams, TransFat 0 grams
MUSHROOM STIR-FRY
This stir-fry is great as a vegetarian option for dinner or can be served as a side dish for 6 people. The toasted sesame seeds add a great finishing touch to the recipe. The exact constituents of the stir-fry can be varied according to what you like and what's available, but the trio of beans, peppers and carrots is particularly attractive. Serves 3-4 as a vegetarian main course, 6 as a side dish.
Provided by English_Rose
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Assemble the carrots, beans and peppers in separate piles on individual plates for easy use once the stir-frying starts.
- Put the soy sauce and vinegar in one small bowl, the garlic and ginger in another, and the sesame oil in a third.
- Toast the sesame seeds in a small frying pan till lightly browned, and mix with a little soy sauce for extra flavour if you like.
- Heat a very large frying pan or wok over a high heat. Add enough oil to cover the bottom of the pan generously, then add the carrots and stir-fry vigorously, moving the veg non-stop, for 30 secs. Put in the beans and continue to fry for 2 minutes Now add the peppers and cook for another 2 minutes At this point you can stop stirring long enough to grind in plenty of black pepper.
- Now add the mushrooms and the garlic and ginger. Turn the heat down a little and stir-fry until the mushrooms are cooked al dente - 1 or 2 minutes.
- Pour in the soy and vinegar and mix thoroughly. Finally, add the sesame oil.
- Serve immediately straight from the pan or transfer to a large bowl, and garnish with cilantro and toasted sesame seeds if you wish. Serve with egg noodles or plain boiled rice.
Nutrition Facts : Calories 253.9, Fat 2.6, SaturatedFat 0.3, Sodium 284.8, Carbohydrate 46.4, Fiber 17.6, Sugar 2.7, Protein 13.2
MUSHROOM STIR-FRY
Who needs meat when you can make this stir-fry using a medley of mushrooms? Shiitake mushrooms have a meaty texture and earthy flavor that is bound to please both vegetarians and carnivores alike! The beech and enoki mushrooms add visual appeal and a mix of textures. The recipe makes just enough sauce to coat the vegetables, but feel free to double the sauce ingredients if you'd like extra to serve over rice or noodles.
Provided by France C
Categories World Cuisine Recipes Asian
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Whisk together soy sauce, rice wine vinegar, sesame oil, honey, cornstarch and Sriracha in a small bowl; set aside.
- Cut green onions into 2-inch pieces, keeping white and green parts separated.
- Heat peanut oil in a large wok over high heat. Add celery and onion wedges and stir-fry, stirring constantly, 3 to 4 minutes. Add shiitake mushrooms, beech mushrooms, and white parts from green onions, stirring constantly for 3 to 4 minutes. Mix in enoki mushrooms, green parts from green onions, garlic, and ginger, and stir-fry for 2 more minutes.
- Move vegetables to one side of the wok. Whisk sauce ingredients to combine, then pour sauce into the wok. Stir into vegetables and cook until sauce thickens, about 1 minute. Remove from heat and serve immediately.
Nutrition Facts : Calories 188.8 calories, Carbohydrate 18.5 g, Fat 10.5 g, Fiber 3.5 g, Protein 5.2 g, SaturatedFat 1.7 g, Sodium 775.5 mg, Sugar 6.8 g
MUSHROOM, TOFU, AND NOODLE STIR-FRY
A vegetarian stir-fry that's easy to make. This comes together really quickly so have all of your ingredients prepped and ready to go. Don't be fooled by the amount of time this takes, most of it is hands off.
Provided by Bren
Categories World Cuisine Recipes Asian
Time 1h
Yield 2
Number Of Ingredients 12
Steps:
- Combine water, liquid soy seasoning, arrowroot, ginger, and garlic in a jar. Set glaze aside.
- Line a plate with paper towels, set tofu on top, and add another layer of paper towels. Place a cutting board on top of the tofu and set a heavy pot on the board. Let sit for 30 minutes, replacing the paper towels as needed, to press as much liquid as possible from the tofu.
- Place rice noodles into a large bowl, cover with cold water, and soak. Cut pressed tofu into 1/2-inch pieces.
- Heat oil in a wok over high heat. Add tofu and stir-fry until all sides are golden, about 5 minutes. Add all mushrooms and cook for 2 minutes. Mix in bell pepper and onion, and stir-fry for 2 minutes. Pour glaze on top and cook until sauce has thickened, about 2 minutes.
- Remove rice noodles from water, shake off excess liquid, and add to the wok. Stir-fry until heated thorough, about 3 minutes.
Nutrition Facts : Calories 560.5 calories, Carbohydrate 82.9 g, Fat 18.8 g, Fiber 7.3 g, Protein 22.7 g, SaturatedFat 2.4 g, Sodium 2169.3 mg, Sugar 6.6 g
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