MUSHROOM STIR-FRY
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
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
GLAZED SHIITAKES WITH BOK CHOY
Gorgeous glazed shiitake mushrooms and tender green bok choy sparked with ginger, sesame and hot pepper work beautifully against more staid flavors, so consider serving them next to a traditional roast chicken or turkey. They also are delicious draped over a pile of rice.
Provided by David Tanis
Categories dinner, easy, lunch, quick, vegetables, side dish
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 12
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.
Nutrition Facts : @context http, Calories 107, UnsaturatedFat 5 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 463 milligrams, Sugar 5 grams, TransFat 0 grams
PINEAPPLE AND SHIITAKE MUSHROOM STIR-FRY
Make and share this Pineapple and Shiitake Mushroom Stir-Fry recipe from Food.com.
Provided by Dancer
Categories Pineapple
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the rice according to package instructions.
- When the rice is almost done cooking, sauté the red pepper and shiitake mushrooms in the canola oil for 3 minutes.
- Add the green onion and pineapple.
- Continue to sauté for 1 more minute.
- Using a fork, add the rice to the vegetables in the pan.
- Cook, breaking up the rice by stirring it, until it is well combined.
- Serve immediately.
- *If desired, you can enhance the flavor of the pineapple by "caramelizing."
- In a nonstick pan over high heat, stir well-drained pineapple until it is slightly golden (about 5 to 10 minutes).
Nutrition Facts : Calories 323, Fat 5.8, SaturatedFat 0.7, Sodium 15, Carbohydrate 61.5, Fiber 4.6, Sugar 5, Protein 7.1
STIR-FRY WITH SHIITAKI AND CHICKEN
Provided by Food Network
Time 28m
Yield 4 servings
Number Of Ingredients 16
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.
BEEF, SHIITAKE, AND SNOW PEA STIR-FRY
Provided by Bon Appétit Test Kitchen
Categories Beef Mushroom Stir-Fry Kid-Friendly Quick & Easy Low Cal High Fiber Dinner Healthy Bon Appétit Dairy Free Peanut Free Tree Nut Free No Sugar Added Small Plates
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.
SCALLOP AND SHIITAKE STIR-FRY
From Raymond Blanc. Four servings is based on serving as a starter or a light meal. Monkfish can be substituted for the scallops, and if you can't find bok choy you can use Chinese cabbage or spinach.
Provided by AmandaInOz
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cut each scallop in half and each coral into three pieces.
- Heat a wok with the two oils. Add the scallops and the corals, and toss for one minute over high heat.
- Add the mushrooms, bok choy stalks and sugar snap peas, then stir-fry for one minute further.
- spoon in the ginger and garlic, along with the bok choy leaves and a little water, and stir-fry all together for another minute or two until the leaves have wilted.
- Add the lime juice. Season to taste with salt and pepper, and serve on warm plates.
Nutrition Facts : Calories 201.4, Fat 17.3, SaturatedFat 2.8, Cholesterol 10.8, Sodium 190.2, Carbohydrate 6.2, Fiber 1.5, Sugar 1, Protein 6.6
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