CHINESE STIR-FRIED MUSHROOMS WITH OYSTER SAUCE
In this dish, savory vegetarian oyster sauce enhances the earthy flavor of stir-fried Chinese mushrooms to make a fabulous vegetarian/vegan dish.
Provided by Rhonda Parkinson
Categories Side Dish
Time 27m
Yield 4
Number Of Ingredients 11
Steps:
- Reconstitute the mushrooms by soaking in warm water to cover for 20 minutes or until they have softened.
- Remove the mushrooms from the water; squeeze to remove any excess liquid and slice. Reserve 1/3 cup of the soaking liquid (strain to remove any grit if necessary).
- Cut the green onion diagonally into 1-inch pieces and set aside.
- In a small bowl, combine the vegetarian oyster sauce, dark soy sauce , Chinese rice wine or sherry, sugar, and the reserved mushroom soaking liquid. Set aside.
- Heat a wok over medium-high to high heat. Add 2 tablespoons oil to the heated wok . When the oil is hot, add the garlic and ginger. Stir-fry briefly until aromatic.
- Add the soaked and sliced dried mushrooms. Stir-fry for about 1 minute, then add the sauce. Bring to a boil and stir fry until the mushrooms are coated with the sauce.
- Stir in the green onions and the sesame oil .
- Serve immediately as a main course or side dish. Note: You can use chicken broth in place of the mushroom soaking broth if you're not worried about keeping the dish vegetarian.
Nutrition Facts : Calories 102 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, Sodium 686 mg, Sugar 3 g, Fat 7 g, ServingSize 3 to 4 servings, UnsaturatedFat 0 g
SUPER EASY CHINESE STYLE STIR FRIED MUSHROOMS
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
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
STIR-FRY MUSHROOMS AND BELL PEPPERS
This fast yet tasty colorful vegan dish is a hit with my picky vegetarian friend and non veg husband. I remember making several vegetarian dishes before and this was the one that had no left-overs.
Provided by Pneuma
Categories Peppers
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil til really hot.
- Stir fry onions (1 minute), then garlic (20 seconds).
- Then add peppers and mushrooms. Stir-fry until it becomes a bit soft, (about 2 minutes).
- Add the wine and soy sauce and continue to stir for 2 minutes.
- When done, remove from heat and add the sesame sauce mixing it all together, and serve.
STIR-FRIED VEGETABLES (CABBAGE, CHINESE MUSHROOMS, AND BROCCOLI)
Delicious vegetarian dish. Perfect as a vegetarian main course or as a side dish to accompany meat, especially chicken. Serves 4 as part of a Chinese-style meal or 2 as a main dish.
Provided by littleturtle
Categories Greens
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a small bowl, mix together the sauce ingredients and set aside.
- Soak the mushrooms in hot water until they soften (15-20 minutes).
- Rinse under cold running water to remove any sand and squeeze out excess water to drain.
- With a sharp knife, remove the stems & discard.
- Finely shred the caps; set aside.
- Blanch broccoli in boiling water and drain.
- Chop cabbage into long shreds, about 1/4-inch wide.
- Preheat wok or large skillet over high heat until it is hot.
- Add oil, wait until the oil gets very hot, almost smoking (the vegetables should sizzle during the entire cooking time); add ginger and cook for 20 seconds.
- Add the mushrooms, broccoli, cabbage, jicama, and bamboo, and continue to stir-fry for 1 minute.
- Add the sauce and continue to stir-fry until broccoli and cabbage are tender (3 minutes), adding about a tablespoon of water, if needed, to keep moist.
- Spoon onto a platter, sprinkle with sesame oil, and serve immediately.
Nutrition Facts : Calories 211.3, Fat 11, SaturatedFat 1.8, Sodium 2208.7, Carbohydrate 25.6, Fiber 6.6, Sugar 5.2, Protein 8.2
CHINESE VEGETABLE STIR FRY
My daughter found this on ABCNEWS.com and has made it several times now. Sometimes we are missing an ingredient the recipe calls for so we just add something different. We use a 4 ounce can of sliced mushrooms instead of the shitake. We also use frozen broccoli and snow peas to speed this recipe up.
Provided by Charlotte J
Categories Vegetable
Time 24m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make 2 cups of rice as instructed on package and keep hot.
- Heat wok over medium heat and add the oil, increase to medium-high heat.
- Add the broccoli and water, stir-fry for 1 minute or until broccoli is bright green.
- Add carrots, snow peas, mushrooms, water chestnuts, garlic and ginger; stir-fry for 1 to 2 minutes or until tender crisp.
- In small bowl, combine the soy sauce, broth and cornstarch; mix well to dissolve.
- Add to wok and stir-fry for about 1 minute.
- Serve over rice.
CHINESE BROCCOLI MUSHROOM STIR-FRY
This is a delicious dish. It makes a wonderful sauce and is great served over rice. It can be easily made for a gluten-free diet.
Provided by Kana6615
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Mix sauce ingredients and reserve.
- (Note: You can blanch the vegetables with one slice of ginger before stir-frying. I did not.).
- Heat wok over high heat, add peanut oil and heat. Add whole garlic to oil and turn over when brown, removing when both sides are brown and oil has been infused with flavor.
- Add minced ginger, garlic, and salt, stirring briefly. As garlic turns light brown, add mushroom caps and broccoli, stir frying for up to two minutes.
- Create space in center of wok for sauce, stir sauce to make sure cornstarch hasn't clumped, and pour inches
- Mix ingredients as sauce thickens, remove from heat, put in serving dish and enjoy with rice.
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