Mushroom Stir Fry with Peas and Carrots

Mushroom Stir Fry with Peas and Carrots is a simple stir fry of button mushrooms, straw mushrooms, fried tofu, and vegetables.


Its Friday so I will make this quick, I am also in a hurry as we are going on camping later this afternoon for the whole weekend so I will be offline in the next couple of days and just chillin’ out, relaxing and forgetting what happens around the world, hence our recipe today will be a quick and easy one, Mushroom Stir Fry with Peas and Carrots.

Like I said this is relatively easy to make, all you need is to stir fry some mushrooms and vegetables then add some fried tofu which you can also get in Asian shops then 15 minutes later then you have a nice dish in front of you.

Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon

Mushroom Stir Fry with Peas and Carrots

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Chinese

Description

Mushroom Stir Fry with Peas and Carrots is a simple stir fry of button mushrooms, straw mushrooms, fried tofu, and vegetables.


Ingredients

Scale
  • 200 g white button mushrooms, cut in half
  • 1 can 400 g straw mushrooms, drained and cut in half
  • 200 g fried tofu
  • 1 large carrots, sliced
  • 150 g sugar snap peas, trimmed
  • 3 stalks spring onions, sliced, green and white sections separated
  • 1 tsp minced ginger
  • 4 cloves garlic, minced
  • 1 cup chicken stock or vegetable stock (for vegetarian option)
  • 1 tbsp cornstarch (dissolved in 1/4 cup water)
  • fish sauce
  • freshly ground black pepper
  • oil

Instructions

  1. Heat up a wok in a very high heat, add oil and sauté garlic, ginger, and white parts of spring onions.
  2. Add button and straw mushrooms then stir fry for 2 minutes.
  3. Add carrots then stir fry for 2 minutes.
  4. Add snap peas then stir fry for 1 minute.
  5. Add chicken stock, fried tofu and dissolved cornstarch, bring to a rapid boil.
  6. Once it boils fish sauce and freshly ground black pepper.
  7. Add the green parts of the spring onion, give it a good mix, turn the heat off then serve.

Recommended

6 Responses

  1. I adore mushrooms and those fried tofu wedges are so perfectly crisp. A simple but very flavourful dish.

  2. What a wonderful meatless meal (okay, we won’t discuss the fish sauce…)! I love how you made the carrots so beautiful! You know, I don’t think have had a can of straw mushrooms since the 1980s! Boy, do I need to change that.

  3. suituapui says:

    I love buttons bit we rarely get them here and when we do, imported from somewhere, they have started to rot, not so nice anymore.

  4. Now this dish sounds like it was custom made for me! I love every last vegetable here and the carrots are so freaking cute. Definitely respect that attention to detail. I wish I had this for dinner tonight!

  5. Such a great replacement for meat. Love mushrooms!

  6. This sounds a lot like our go-to stir-fry veggies that we make at least once a week. (Well, minus the tofu.) I don’t always add mushrooms, but I need to start keeping those on the grocery list. Great recipe!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.