Shiitake And Tuna Stir Fry Recipes

STIR-FRY WITH SHIITAKI AND CHICKEN

Steps:

• In a pot of boiling water, blanch the carrots, broccoli and cauliflower for 30 seconds each. Immediately remove each to an ice bath to cool and stop the cooking. Drain and set aside.
• In a large saute pan over high heat, saute the chicken slices in the oil, garlic, ginger, and soy sauce, tossing for 2 minutes. Next, add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini, and scallions. Continue to toss for an additional 3 minutes. Add a splash more of soy sauce, if desired, and continue to cook for an additional minute. Remove from heat. Plate 5 strips of chicken on each plate and 8 ounces of stir-fried vegetables per plate. Garnish with a sprig of cilantro.

SHIITAKE AND TUNA STIR-FRY

Steps:

• First, you prepare the mushrooms by taking the stems off. If you want them on, it's fine. I slice the mushrooms.
• In a frying pan, add 1 tablespoon of sesame oil and heat up over medium high heat.
• Add the garlic and stir it around a little.
• Add the drained tuna and stir around.
• Add the mushrooms and stir in with the tuna.
• Add remaining sesame oil. Make sure mushrooms gave a light coating of sesame oil.
• Add the light soy sauce and stir.
• When the tuna looks golden and everything is nice and hot; remove from heat and serve as a side dish for two or single serving.
• I do not measure but cook from feel. So, this is my approximate measurement for each ingredient. Adjust it to your liking. You can also use any kind of tuna that you like.

VEGETABLE STIR-FRY WITH SHIITAKI AND AHI TUNA

Steps:

• Bone and skin the tuna. Slice the tuna into 4-ounce steaks. Pour the cracked pepper on a plate and press each steak on top of the pepper. Brush each with olive oil and place the steaks in the refrigerator until ready to cook.
• In a hot saucepan quickly saute the steaks on each side for about 1 1/2 minutes per side. Don't overcook. Cut each tuna steak into ribbon slices.
• In a pot of rolling boiling water, blanch the carrots and broccoli 30 seconds and then immediately plunge in an ice bath to cool. Drain and set aside.
• In a large saute pan over high heat, add the oil, garlic, ginger, and soy sauce and saute, tossing 2 minutes. Add the chili flakes, bell pepper, mushrooms, spinach, blanched veggies, zucchini and scallions. Cook tossing for 3 minutes. Add a splash more soy sauce, if desired, and cook tossing 1 minute. Off the heat, evenly divide the slices of ahi and arrange artfully 8 ounces of stir-fried veggies per plate. Garnish with a sprig of cilantro, if desired.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

SPICY BEEF, SHIITAKE & AUBERGINE STIR-FRY

Steps:

• Heat a drop of the oil in a non-stick wok or large frying pan. Cook the mince, breaking it up with a wooden spoon, for about 10 mins, or until cooked through. Remove with a slotted spoon and set aside.
• Heat the remaining oil in the pan and fry the aubergine for about 10 mins, until tender and cooked through. Add half the chilli, the garlic and mushrooms, then cook for a further few mins. Return the mince to the pan and add most of the spring onions, the oyster sauce, sugar and 200ml water. Bubble for a few mins, then serve immediately with boiled rice and the remaining chilli and spring onions scattered on top.

TUNA CASSEROLE WITH SHIRATAKI NOODLES

Steps:

• Place green beans in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender yet firm to the bite, about 5 minutes. Drain.
• Cook and stir red bell pepper and onion in a large nonstick skillet until tender, about 5 minutes. Add mushrooms; cook for 3 to 4 minutes.
• While mushrooms are cooking, drain and rinse noodles; set aside.
• Combine almond milk, cream cheese, seafood seasoning, garlic powder, and pepper in a blender; blend until smooth.
• Add greens beans, noodles, cream cheese mixture, and tuna to the mushroom mixture. Stir gently until heated through, 5 to 8 minutes.

AHI TUNA WITH VEGETABLE STIR-FRY

Steps:

• Heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• Add cabbage, mushrooms, bok choy, carrot and green onions and stir-fry until vegetables are crisp-tender, about 3 minutes.
• Add 3 tablespoons oyster sauce and 3 tablespoons soy sauce; stir 1 minute to blend flavors.
• Season to taste with salt and pepper.
• Transfer vegetable mixture to medium bowl.
• To same skillet (do not clean) add the broth, 1/2 tablespoon oil, remaining 3 tablespoons oyster sauce, remaining 1/2 tablespoon soy sauce, butter and vinegar.
• Boil until sauce thickens, whisking occasionally, about 3 minutes.
• Season with salt and pepper.
• Keep warm.
• Sprinkle tuna with salt and pepper.
• Heat remaining 3 tablespoons oil in another large skillet over high heat.
• Add 3 tuna steaks and cook to desired doneness, about 2 minutes per side for medium-rare.
• Transfer to small baking sheet.
• Repeat with remaining tuna.
• Divide vegetables among 6 plates.
• Top with tuna.
• Ladle sauce around tuna.
• Sprinkle with sesame seeds, if desired.

SESAME CHICKEN AND SHIITAKE STIR-FRY

Steps:

• Pat chicken dry and season with salt.
• Stir together water, vinegar, soy sauce, sugar, and red pepper flakes in a small bowl until sugar is dissolved.
• Heat a wok or 12-inch skillet over high heat until a bead of water dropped onto cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok to coat evenly, and heat until hot and just smoking. Add onion and stir-fry until golden and crisp-tender, about 2 minutes. Transfer onion to a large bowl.
• Add 1/2 tablespoon oil to wok and heat until just smoking, then stir-fry half of chicken until just cooked through, about 1 1/2 minutes. Transfer to bowl with onion and stir-fry remaining chicken in 1/2 tablespoon oil in same manner, transferring to bowl.
• Add remaining tablespoon oil to wok and heat until just smoking, then stir-fry mushrooms until just tender, 3 to 4 minutes. Add peas and stir-fry until heated through, about 1 minute, then transfer to bowl.
• Add vinegar mixture and sesame seeds to wok and, when liquid just reaches a boil, add chicken mixture and stir-fry until heated through, about 1 minute. Season with salt and pepper and serve over rice.

SHIITAKE-BEEF STIR-FRY

Steps:

• Combine beef, 2 tablespoons soy sauce, Sherry, garlic, ginger and sesame oil in medium bowl. Cover; chill 1 to 2 hours.
• Soak mushrooms in 2 cups hot water until soft. Drain mushrooms, reserving liquid. Cut mushroom caps into quarters; discard stems. Combine broccoli and mushroom liquid in shallow medium saucepan. Cover and boil until broccoli is just crisp-tender, about 3 minutes. Using slotted spoon, transfer broccoli to plate. Boil liquid until reduced to 3 tablespoons, about 4 minutes. Pour liquid into small bowl and cool completely. Whisk cornstarch into mushroom liquid. Set aside.
• Heat vegetable oil in heavy large nonstick wok or skillet over high heat until almost smoking. Add mushrooms and stir-fry 1 minute. Add beef mixture and green onions and stir-fry until beef is almost cooked through, about 3 minutes. Toss in broccoli and stir until broccoli is heated through, about 1 minute. Pour in cornstarch mixture and stir until liquid boils and thickens, about 30 seconds. Transfer to platter. Season generously with pepper and serve, passing soy sauce separately.

SHIITAKE, SHRIMP, AND SNOW PEA STIR-FRY

Steps:

• In a small bowl, combine garlic, ginger, vinegar, soy sauce, and red-pepper flakes.
• In a large skillet or wok, heat oil over medium-high. Add mushrooms and cook, stirring, just until tender, about 5 minutes. Stir in garlic mixture and cook until slightly reduced, about 2 minutes. Add shrimp and snow peas and cook, stirring, until shrimp are opaque throughout, 3 to 4 minutes. To serve, top with scallions.

BABY BOK CHOY AND SHIITAKE STIR-FRY

Steps:

• Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
• Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.