Green Veggie Stir Fry With Mushrooms Food

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

BEEF, MUSHROOM & GREENS STIR-FRY

Beef, mushroom & greens stir-fry image

There's no need to resort to ready-chopped veg and bottled sauces - make your own in 20 mins

Provided by Good Food team

Categories Dinner, Lunch, Main course

Time 20m

Number Of Ingredients 7

Ingredients

4 tbsp oyster sauce
2 tbsp dark soy sauce
1-2 tbsp vegetable oil
400g beef rump steak, thinly sliced across the grain into ½cm thick pieces
finger-tip length chunk fresh root ginger , chopped
300g spring greens , sliced
150g pack chestnut mushroom , sliced

Steps:

Mix the sauces together and set aside. Heat a wok until smoking hot, add 1 tsp oil, then stir-fry the meat until browned all over. You may need to do this in 2 batches, adding a little more oil. Remove the meat, then wipe the wok clean.
Add a little more oil. Stir-fry the ginger until golden, then add the spring greens and mushrooms. Cook for 3 mins, stirring often, then add the steak and soy sauce mixture. Cook for 3-4 more mins until the sauce has thickened a little and everything is warmed through. Serve over rice or noodles.

Nutrition Facts : Calories 273 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 3.13 milligram of sodium

GREEN VEGGIE STIR FRY WITH MUSHROOMS

Green Veggie Stir Fry with Mushrooms image

I opened the fridge, looked at the leeks in the garden and threw this stir fry together. It went over well so I thought I would post it. The colored sweet peppers are just to add a bit of color but they do add flavor so include them even if you only use green. Bragg that is mentioned as an option to Soy sauce is low sodium Soy sauce and can be purchased in Health food stores and some grocery stores

Provided by Bergy

Categories Lunch/Snacks

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 13

Ingredients

vegetable oil cooking spray
1 cup mushroom, sliced
1/2 cup onion, chopped
2 tablespoons garlic, smashed
2 tablespoons ginger, finely chopped
1 1/2 tablespoons sambal oelek
1 1/2 cups cabbage, chopped
2 cups leeks, white part only,chopped
1/2 cup celery, chopped
2 tablespoons hot banana peppers or 2 tablespoons jalapenos, chopped
2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
1/4 cup yellow peppers or 1/4 cup orange sweet bell pepper, chopped (Choose your own 2 colors)
3 tablespoons vodka or 3 tablespoons chicken stock

Steps:

Heat a wok or frypan, lightly spray with oil.
Add mushrooms and onion and saute 3 minutes.
Add Garlic, ginger and Sambal Oelek, mix in with mushrooms and onions saute 30 seconds.
Add Leeks& Cabbage, stir, cook 3 minutes.
Add soy sauce and stir.
Add peppers, mix in, cook 2 minutes, stir as the veggies cook.
Season with salt& pepper.
Add vodka/chicken stock cover for 1 minute& serve.

Nutrition Facts : Calories 128, Fat 0.7, SaturatedFat 0.1, Sodium 707.1, Carbohydrate 20.4, Fiber 3.8, Sugar 6.4, Protein 4.6

BEA'S SHRIMP AND GREEN VEGGIE STIR FRY WITH MUSHROOMS

Bea's Shrimp and Green Veggie Stir Fry With Mushrooms image

Make and share this Bea's Shrimp and Green Veggie Stir Fry With Mushrooms recipe from Food.com.

Provided by queenbeatrice

Categories One Dish Meal

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 12

Ingredients

4 tablespoons vegetable oil
1 tablespoon ginger, minced, separated
4 garlic cloves, minced, separated
1/2 teaspoon onion salt, separated
1 lb shrimp, cooked, cleaned
2 stalks celery, sliced
1 cup broccoli, chopped
12 asparagus spears, broken off at soft spot, tallowy ends discarded
1 green pepper, chopped
2 cups mushrooms, sliced
4 large green onions, chopped, white and green parts separated
2 heads baby bok choy, chopped

Steps:

Using an electric wok at high setting, heat 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic, until sizzling.
Cook shrimp until heated through, drizzle with ¼ tsp onion salt. Set aside.
Clean wok and add 2 tbsp oil, ½ tbsp ginger and 2 tbsp garlic and bring to a sizzle at high heat.
Add celery, broccoli, asparagus and green pepper, cook for 5 minutes, stirring occasionally.
Toss in the mushrooms and white part of green onions and cook for 3 minutes.
Toss in the green part of green onion and the baby bok choy and ¼ tsp onion salt and cook for another 2 minutes.
Add cooked shrimp, toss and serve over rice or noodles or by itself.

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