Shiitake Beef Stir Fry Food

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.

TOFU SHIITAKE SPICY STIR-FRY

Steps:

• In large non-stick skillet, heat peanut oil over medium-high heat.
• Cut onion in half and place onion cut-side down on cutting board. Slice 1/2-inch thick slices across the short way. Then cut once across the slices, creating two rows.
• Put onions into skillet with the grated garlic and saute for approximately 3 minutes.
• Add cubed tofu into pan and saute over high heat, adding oil as needed. Turn a few times with spatula until cubes brown slightly.
• Remove the tofu and onions onto a plate.
• Add bok choy and mushrooms to pan, stirring in 2 teaspoons of sugar, adding a little peanut oil if needed, and saute vegetables for 2 to 3 minutes. Push vegetables to the sides of the pan and add tofu into the center, sprinkling 2 tablespoons of dark soy sauce over cubes. Sprinkle carrots around pan on top of vegetables. Heat for 2 minutes, sprinkle cayenne pepper over all, then gently stir everything together for 1 - 2 minutes more, using a flat nylon or bamboo spatula so as not to crush the tofu.
• Serve with steamed rice.

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.

SCALLOP AND SHIITAKE STIR-FRY

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.