Mixed Mushroom Stir-fry
Flavourful and satisfying mushroom stir-fry and just 25 minutes to prepare!
These tender earthy and meaty mushrooms are doused in an aromatic, flavourful and velvety sauce that is packed with Chinese spices. The recipe is quite simple and you can easily play around with the vegetables, make it vegan or even non-vegan. What more could you ask for weeknight dinner?
Weeknight meal inspiration!
Mixed Mushroom Stir-fry
- Prep: 10 min
- Total: 20 min
Vegetables
Ingredients
NOTE: This recipe serves two persons
- 150 gr mixed mushrooms from Amazing Oriental (shred/break or roughly chop them)
- 1 cup of snow peas
- 1 big garlic clove (minced)
- 1 red onion (roughly chopped)
- ½ red chili (or use as much as you like)
- 2 spring onions (roughly chopped)
- 2 tbsp of peanut/rice/sunflower oil
For the sauce:
- 1 cup of low sodium stock (vegetable/chicken)
- 1 garlic clove minced
- 1 tsp of ginger (minced)
- 1 ½ tbsp of low sodium soy sauce/coconut aminos
- 1 tsp of sesame oil
- 2 tsp of Hoisin sauce
- ¼ tsp sugar
- ¼ tsp vinegar
- 1 tbsp of cornflour mixed with 1 tbsp stock (cold)
For garnish:
- fresh coriander
- sesame seeds (toasted)
Instructions
- Prepare your vegetables by washing, chopping and mincing them.
- Combine the ingredients for your sauce by adding them to a bowl except for the cornflour and 1 tbsp of stock. In a glass, mix 1 tbsp of stock with the cornflour and add this to the sauce. Stir well and set this aside.
- Add the oil to a wok or Tefal pan. When the oil is hot add the onions and garlic. After a few minutes add the mushrooms, peas, spring onions and chili. Stir well on high heat.
- When the vegetables are getting some colour push them to one side. Take the sauce mix, stir this one more time and add half of it to the pan. You’ll notice that the sauce will thicken immediately. Stir the sauce with the vegetables so that they are evenly coated. Then pour the rest of the sauce over the vegetables and mix again. After two or three minutes you can turn off the heat and remove the pan of the stove.
- Serve the Mushroom Stir-fry with some hot rice, chili oil, fresh coriander and pickled cucumbers. Enjoy!
TIP:
- This sauce can also be used for chicken (cook first and season with salt & pepper, a little bit of soy sauce) or even over fried fish.
- You can also cook the sauce until you have the preferred thickness and pour it over noodles, steamed veggies or even rice.
If you make my recipes please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!