Chinese Style Stir Fry Mushrooms Recipes

SUPER EASY CHINESE STYLE STIR FRIED MUSHROOMS

Super Easy Chinese Style Stir Fried Mushrooms image

Recipe from Alvii. Add different veggies to this if you like. I like to add a little bit of hot pepper flakes to give this some bite.

Provided by PalatablePastime

Categories Vegetable

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons peanut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
8 ounces fresh shiitake mushrooms, sliced
1 tablespoon soy sauce
1 green onion, sliced
1 tablespoon sesame oil
2 teaspoons toasted sesame seeds

Steps:

Heat oil in a large skillet or stir-fry pan. Add ginger, and garlic; cook, stirring.
constantly, just until fragrant.
Toss in sliced mushrooms and cook several minutes or until mushrooms soften and start to brown.
Drizzle in the soy sauce and seasme oil, stirring until most of liquid evaporates off.
Remove from heat and garnish with sliced green onions and toasted sesame seeds.

Nutrition Facts : Calories 282.7, Fat 22.9, SaturatedFat 3.6, Sodium 509.5, Carbohydrate 19.7, Fiber 3.5, Sugar 4.7, Protein 3.8

MUSHROOM STIR-FRY

Mushroom Stir-Fry image

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

Ingredients

3 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
2 teaspoons honey
2 teaspoons cornstarch
1 teaspoon Sriracha sauce
6 green onions
2 tablespoons peanut oil
2 stalks celery, thinly sliced diagonally
1 medium onion, cut into 1/2-inch wedges
¾ pound shiitake mushrooms, trimmed and cut into 1/4-inch slices
¼ pound beech mushrooms, trimmed
¼ pound enoki mushrooms, trimmed
2 cloves garlic, minced
1 teaspoon freshly grated ginger

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

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