Mushroom Stir Fry

Mushroom Stir Fry

A good stir fry needs at least 2 things, good fresh vegetables and a sauce. For this recipe, ingredients and even the types used are up to you, but the mushrooms are key here, and for this I am using fresh Straw and Oyster mushrooms and fresh vegetables. So with Mushroom Stir Fry, we are going to use mushroom sauce, soy sauce, and oyster sauce. The ingredients listed is exactly what I used for this dish, feel free to change the amounts as desired.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Dish
Cuisine Asian
Servings 4 servings

Ingredients
  

  • 1 head fresh cauliflower, 260 grams (9 oz), chopped
  • 1 carrot, diced
  • 2 packs snap peas, 160 grams (6 oz) total, trimmed, cut in half
  • 275 grams fresh Straw mushrooms, (10 oz), cut in half lengthwise
  • 130 grams fresh oyster mushrooms, (5 oz), torn into 2-3 pieces each
  • light soy sauce, as needed
  • mushroom sauce, as needed
  • oyster sauce, as needed
  • black pepper, to taste
  • white pepper, to taste
  • water, as needed
  • cooking oil, as needed

Instructions
 

  • Prep all the veggies and put them in bowls according to cook time needed. Sauces and peppers are also line up on the counter for ready use. First item to cook will be the carrots, then the peas and cauliflower, then lastly the mushrooms.
  • Heat a non stick pan with a tablespoon or two of oil. When hot, add the carrot and stir fry for about 5 minutes or so until they are starting to soften. Then add the peas, cauliflower, a few dashes of soy sauce, mushroom sauce, and season with black and white pepper as desired. Stir fry for about 5 minutes or so. Add about 1/4 cup of water to help steam them and let them cook for a few more minutes, stirring often to soften them up.
  • Add the mushrooms, and other dash or so of soy sauce, mushroom sauce, and season with black and white peppers as desired. Stir everything together to mix the sauces in and let the mushrooms cook down, stirring often, as they release water.
  • When the mushrooms have cooked down and nearly all the water is cooked off, taste and adjust seasoning with a dash or so of oyster sauce and peppers as desired and mix together.
  • Serve as a side with a meat dish or simple with rice.

Notes

Low cost.
Common Asian method for cooking vegetables, nothing new here.
  1. Lee

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    The Real Person!

    Author Lee acts as a real person and verified as not a bot.
    Passed all tests against spam bots. Anti-Spam by CleanTalk.

    I made this on 21 June based on some great mushrooms I found in the local village market just a few hours before this. A great way to use fresh vegetables you have on hand as well. My wife did the final taste test and adjustment with the oyster sauce, and she said perfect, and it truly was.

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