Malabar Spinach And Wild Mushroom Stir Fry Recipe 385

SPINACH AND MUSHROOM STIR FRY

Spinach and Mushroom Stir Fry image

Make and share this Spinach and Mushroom Stir Fry recipe from Food.com.

Provided by threeovens

Categories One Dish Meal

Time 20m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons peanut oil
2 garlic cloves, minced
1 teaspoon ginger, minced
1/4 teaspoon red pepper flakes
1 red bell pepper, cut into 1 inch triangles
2 ounces shiitake mushrooms
10 ounces fresh spinach, washed, stemmed and coarsely chopped
1 teaspoon fish sauce

Steps:

Heat oil in wok or large skillet over high heat. Add garlic, ginger, and red pepper flakes; stir fry 30 seconds.
Add bell pepper and mushrooms; stir fry 2 minutes. Add spinach and fish sauce; stir fry 2 minutes or until spinach is wilted.

Nutrition Facts : Calories 96.3, Fat 7.3, SaturatedFat 1.2, Sodium 182.2, Carbohydrate 6.5, Fiber 2.8, Sugar 2, Protein 3.1

MALABAR SPINACH AND WILD MUSHROOM STIR-FRY RECIPE - (3.8/5)

Malabar Spinach And Wild Mushroom Stir-fry Recipe - (3.8/5) image

Provided by oggi

Number Of Ingredients 8

Ingredients

8 C malabar spinach
1 T grapeseed oil
1 T minced garlic
1 T minced ginger
1 T minced scallion
2 T soy sauce
salt and pepper to taste
1 C dried assorted wild mushrooms, hydrated

Steps:

1. Wash leaves and spin-dry. 2. In a large saucepan or wok, heat the oil and add garlic, ginger, and scallion. Stir-fry for 3 minutes. Add soy sauce. 3. Stir in malabar spinach and mushrooms, stir-fry for 3 minutes or until leaves are soft and wilted. 4. Taste and adjust seasoning with salt and pepper. Serve with steamed white rice.

STIR-FRIED MUSHROOMS & SPINACH WITH GOLDEN ONIONS

Stir-fried mushrooms & spinach with golden onions image

A perfect accompaniment to Indian lamb - with a lovely contrast of textures. Superhealthy - this recipe counts as 2 of your 5-a-day

Provided by Good Food team

Categories Dinner, Side dish

Time 55m

Number Of Ingredients 10

Ingredients

3 tbsp sunflower oil
½ tsp cumin seeds
2 medium onions , chop one and thinly slice the other
250g pack chestnut mushrooms , quartered
½ tsp garam masala
½ tsp garlic paste or 1 crushed garlic clove
1 tbsp finely chopped fresh root ginger
1 small green chilli , seeded and chopped
4 x bags ready washed young leaf spinach
½ tsp turmeric

Steps:

Heat 2 tbsp of the oil in your largest pan, sprinkle in the cumin seeds and let them crackle for a few seconds. Add the chopped onion and the mushrooms and cook for 10 minutes, stirring frequently, until the onion has softened and is starting to turn golden.
Sprinkle in the garam masala, add the garlic, ginger and chilli and stir to mix, then throw in a bag of spinach. Cover and cook for just a minute or two until the spinach has wilted and there is room in the pan for another. Repeat until all the spinach has wilted, then season with salt. Remove with a slotted spoon to a warm serving dish and keep warm.
Fry the onion slices slowly with the turmeric in the remaining oil until the onion is golden brown. Serve the spinach hot, sprinkled with the onions.

Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 5 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.51 milligram of sodium

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

INDONESIAN STYLE MALABAR SPINACH

Indonesian Style Malabar Spinach image

I found this after I started growing malabar spinach I suspect it would be good with chaya (a perrenial veggie in my yard) or other leafy greens.

Provided by Ambervim

Categories < 15 Mins

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups malabar spinach leaves
3 tablespoons peanut oil
3 garlic cloves, finely chopped
1 piece fresh galangal root (1/2 inch) or 1 piece fresh gingerroot, peeled and finely chopped (1/2 inch)
1 red chili pepper, seeded and slivered lengthwise
1 3/4 cups cream of coconut (not coconut milk)
1/4 cup lime juice
1/4 teaspoon salt
1 scallion, sliced into thin rings including green tops
4 fresh kaffir lime leaves (or 2 dried leaves pulverized in a spice mill)

Steps:

Gently sauté the galangal, garlic, and chile in the oil for a few minutes, then stir in the greens and cook until they are wilted through.
Drain off excess liquid.
Combine the remaining ingredients in a medium-size, heavy-bottomed saucepan and heat to a bare simmer, stirring constantly. Do not let it boil.
Add the cooked greens and mix.
Serve warm.

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