Delicious Mushroom Stir-Fry
Mushrooms tossed in a flaming, hot wok with just a few ingredients makes this dish ridiculously easy to get this food on your table. Pair this mushroom stir-fry up with some fried or white rice and you have a complete dinner and a winner with the family. Trust me, this recipe is a game-changer, especially for a growing family looking to add something healthy to their diet. Just mushrooms, a sizzling in a hot wok, and a few key Asian flavors can really create a wow dish.
My kids have gone from loving mushrooms to being eh about them and then back to loving them. And I don’t limit them to just the plain, old white mushroom. Just as I get them to try all sorts of flavors, I’ve put just about every type of edible mushroom there is on their plates. Some are hits, some are just okay, but you know that’s how life is sometimes. Shitake and portabella are their favorites, but to keep the Asian theme I’m going with shitake for this recipe. And trust me it just works.
Have the Kids Help With This One
Start by giving those mushrooms a gentle wash and trim. It’s a perfect task for the kids to get involved. They’ll love the hands-on experience, and it’s a great way to introduce them to cooking and some easy knife skills.
Now, get ready for the magic. Picture garlic and ginger infusing the air with their enticing aroma. It’s like a mini science experiment right in your kitchen. Kids are always curious, and this is a fantastic way to engage them in the cooking process. I personally go a little easier on the ginger just because my wife is not a fan, but feel free to change up the ginger to your liking.
Next comes the flavor boost – a blend of chicken broth, soy sauce, and Shao Hsing rice wine that takes these mushrooms to a whole new level. Again, the kids can help out here by measuring the ingredients or pouring them in. As far as these ingredients go, don’t worry about any overwhelming flavors; it’s all about creating a delicious symphony that even the pickiest eaters will love. All of the remaining flavors and spices are just going to complement that base flavor of this mushroom stir-fry. It’s like adding the final strokes to a masterpiece!
Now, here’s the best part – serve it over a steaming bowl of white rice, or go for the crispy goodness of fried rice. If you are feeling bold, check out my Bacon Fried Rice recipe. Yes, I said bacon! And yes, it’s a yummy as it sounds. You can even have your kids part of the decision-making process as to what type of rice. Having kids learn and take lead in the kitchen even if just a small part is a journey worth taking.
Alright, I think I’ve talked myself silly here … on a quick 5 minute recipe. That’s okay, because I promise, this Delicious Mushroom Stir-Fry is going to be a hit with you and your loved ones. So, gather your ingredients and let’s get woking! Get it? Woking?
Delicious Mushroom Stir-Fry
Equipment
- 1 wok with lid
Ingredients
- 1 lb. shitake mushrooms or button mushrooms
- 1/4 cup chicken broth or bone broth
- 1 tsp soy sauce
- 1/4 cup Shao Hsing rice wine
- 3 tbsp avocado oil
- 3-5 cloves garlic chopped fine
- 2 tbsp ginger minced
- 1 tbsp sesame oil
- 1/2 tsp Kosher salt
- 1/2 tsp white pepper ground
Instructions
- Gently wash the mushrooms and trim the stems, then cut them in half. For larger mushrooms, quarter them.
- In a small bowl, combine the broth, soy sauce, and rice wine.
- Heat a large wok, preferably a flat bottom one, over high heat until a bead of water vaporizes upon contact. Swirl in 1 tablespoon of the avocado oil, then add the ginger and garlic and stir-fry for 10 seconds. Add the mushrooms and stir-fry for 1 minute. Swirl in the prepared sauce, cover with a lid, and shake the wok over the heat for 4 to 5 minutes. It will be done once the liquid has been absorbed by the mushrooms, and the mushrooms are tender.
- Remove from heat, and add the sesame oil, salt and pepper then toss to coat. Serve over a bowl of fried or white rice.
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