Super Easy Chinese Style Stir Fried Mushrooms Food

SUPER EASY CHINESE STYLE STIR FRIED MUSHROOMS

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.

EASY MUSHROOMS IN FOIL

Steps:

• Place mushrooms, garlic and butter on a large piece of foil.
• Wrap ingredients well and place on grill for about 10-15 minutes (depending how hot the grill is and where they are placed), until mushrooms are tender.
• Add salt and pepper to taste before serving.

STIR-FRIED MUSHROOMS AND BROCCOLI

Steps:

• In a medium saucepan, melt the margarine or butter and add onions, saute 2 minutes.
• Add the mushrooms and stir for 5 minutes, remove from heat and set aside.
• Heat the oil in wok and add broccoli and garlic, cook for 3 minutes, stirring frequently.
• Add the drained water chestnuts and cook an additional 2 minutes longer.
• Blend the cornstarch, sugar and ginger with soy sauce, stir in vegetable stock; add to wok and cook until thickened.
• Reduce the heat and simmer, covered for 5 minutes or until broccoli is just crisp-tender.
• Add the mushroom mixture to the broccoli, stir and serve over pasta, spaghetti squash or rice.

SUPER EASY STIR-FRIED CABBAGE

Steps:

• Heat the vegetable oil in a wok or large skillet over medium heat. Stir in the garlic, and cook for a few seconds until it begins to brown. Stir in the cabbage until it is coated in oil; cover the wok, and cook for 1 minute. Pour in the soy sauce, and cook and stir for another minute. Increase the heat to high, and stir in the Chinese cooking wine. Cook and stir until the cabbage is tender, about 2 minutes more.

MUSHROOM STIR-FRY

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.