Stir Fried Mushrooms and Vegetables

I love mushrooms, in fact if I would ever become a vegetarian this will be my meat fix/replacement, I can’t get enough of this earthy morsels. It’s such a tasty treat that it can liven a whole dish even those without meat in them, that is why most of my stir fried would be incomplete without this. Today we will feature this fungus heavily on a stir fry dish, usually we only use one type but today we are having three of them on this dish.


Stir Fried Mushrooms and Vegetables
 
Prep time
Cook time
Total time
 
Serves: 3-4
Ingredients
  • 6 pcs shiitake mushrooms, rehydrated
  • 12 pcs straw mushrooms
  • 12 pcs white button mushrooms
  • 8 pcs squid balls, sliced in half
  • 1 cup sugar snap peas, trimmed
  • 1 large carrot, sliced
  • 400 g can young corn
  • 2 stalks celery
  • 2 shallots, thinly sliced
  • 4 cloves garlic, minced
  • 1 tbsp sesame oil
  • 1½ cup chicken stock
  • 1 tbsp corn-starch mixed in ¼ cup water
  • 2 tsp sugar
  • fish sauce
  • oil
Instructions
  1. Heat a large wok over high heat, add oil and once its hot cook the squid ball. Set it aside.
  2. Sauté garlic and shallots, then add all the mushrooms. Stir fry for 2 minutes
  3. Add the carrot, young corn and celery then stir fry for 5 minutes.
  4. Add the sugar snap peas then stir fry for 2 more minutes.
  5. Pour in the chicken stock together with the corn-starch mixture, bring to a boil and once the sauce thickens mix it well to distribute the sauce well.
  6. Add sesame oil and sugar then season with fish sauce, give it another gentle mix then turn off heat then serve.

 

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2 Responses

  1. suituapui says:

    My girl loves mushrooms too, enjoyed them so much when she was in Wellington for two years. Can’t get those lovely buttons here, the fresh ones.

  2. Jeff says:

    This is the kind of dish I would order out in an instant, but have never made at home. thanks for the recipe!

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