When we are short on time but still want something fresh, this is one of our favorite go-to’s.
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.
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
Serves 4; 10 minutes
- 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
- Mix together soy sauce, rice vinegar, sriracha, brown sugar and corn starch in a small bowl.
- 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.
- Pour sauce over vegetables and continue cooking, stirring frequently until thickened, about 1 minute. Remove from heat and serve.