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Easy Chinese Mushroom Stirfry


We’re all about quick and easy weeknight dinners because they let us take the time to eat together as a family, even on busy days. We love a stir fry for this reason, and also because they’re so versatile. We can throw whatever vegetables we have on hand in the wok with a bit of soy sauce, and dinner is on the table in 20 minutes. A great shortcut is to use instant rice, available in brown or white, or stir fry rice noodles also cook up quickly.

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This mushroom stir fry uses whole shiitakes for earthiness and texture. To clean the mushrooms, we just lightly dampen a paper towel and give them a little wipe so they don’t get soggy. Bell peppers and carrots are a healthy and flavorful way to work in more vegetables, and the sweet and spicy sauce is something the whole family craves. This is great as a side or vegetarian dish, but we like to add protein with either diced chicken or beef for a little more substance. We love a dish that has is flexible and delicious!

Chinese Mushroom Stirfry

10 minutes to prepare serves 4

Ingredients

  • 16 ounces shiitake mushrooms
  • 1 medium green bell pepper, cored and sliced
  • 1 medium yellow bell pepper, cored and sliced
  • 1 medium yellow onion, chopped
  • 3 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon light brown sugar
  • 1 teaspoon Sriracha (optional)
  • 1/2 tablespoon corn starch
  • 1 tablespoon fresh minced ginger
  • 2 medium garlic cloves, minced
  • 2 tablespoons sesame oil
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Preparation

  1. Mix together soy sauce, rice vinegar, sriracha, brown sugar and corn starch in a small bowl.
  2. Heat sesame oil in a wok or large frying pan over medium heat. Add peppers and onions and sauté 2 minutes. Add mushrooms, garlic and ginger and stir-fry 2 minutes.
  3. Pour sauce over vegetables and continue cooking, stirring frequently until thickened, about 1 minute. Remove from heat and serve.

Recipe adapted from Eat Healthy Eat Happy

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