Mushroom Stir-Fry

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Mushroom Stir-Fry is an excellent and versatile side dish for any meal!

Mushroom Stir-Fry
Mushroom Stir-Fry

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Serves 4
Mushroom Stir-Fry is an excellent side dish to serve with dinner. Mushrooms are so versatile and the addition of ginger really rocks this dish.

This lovely mushroom recipe pairs well with Northern Thai Sausage (Sai Oua), Turmeric Chicken or Indonesian Garlic Fried Chicken.

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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 2 ounces dried mushrooms, preferably shiitakes
  2. 2 cups broccoli florets and stems, cut into bite-size pieces
  3. 3 tablespoons peanut or vegetable oil
  4. 2 tablespoons minced garlic
  5. 2 tablespoons minced fresh ginger
  6. 1 large yellow onion, halved and sliced
  7. 1 pound fresh mushrooms like button, cremini, shiitake, sliced (a variety is nice)
  8. 2 carrots, peeled and roughly chopped
  9. 2 ribs celery, roughly chopped
  10. 1 teaspoon cornstarch, optional
  11. 2 tablespoons soy sauce
  12. Salt and freshly ground black pepper
  13. ¼ teaspoon crushed red pepper, optional
  14. ¾ cup mushroom-soaking liquid or water
  15. ½ cup chopped scallions
Instructions
  1. Soak the dried mushrooms in 3 cups very hot water until soft, anywhere from 5 to 15 minutes. (Dried shiitake are much tougher than other varieties and should be soaked in boiled water.) When they are tender, remove the dried mushrooms from the liquid with a slotted spoon, reserving the liquid; slice or chop if the pieces are large.
  2. Meanwhile, set a pot of water to boil for the broccoli. Cook the broccoli for 2 minutes in the boiling water, then drain.
  3. Put a large, deep skillet over medium-high heat; add the oil and swirl it around, then add the garlic and ginger. Cook for 15 seconds; add the onions and cook, stirring occasionally, until beginning to soften and brown, 3 to 5 minutes. Add the fresh mushrooms and dried mushrooms when they’re ready, and allow them to cook down 2 or 3 minutes before adding the carrots and celery. Cook, stirring occasionally, until vegetables are tender but not at all mushy, 10 to 12 minutes. Add the broccoli during the last five minutes of cooking.
  4. If you like, dissolve the cornstarch in the soy sauce to thicken it; stir into the pan, and sprinkle with salt and pepper. Add the crushed red pepper if you’re using it, and pour in the soaking liquid. Stir the mixture, and scrape the bottom of the pan, then turn off the heat; the liquid should be mostly absorbed. Sprinkle with the scallions, and serve with rice.
Adapted from NY Times
Adapted from NY Times
Going My Wayz https://www.goingmywayz.com/

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