By Anonymous Pancetta
Japanese Mushroom Stir-Fry
6 steps
Prep:5minCook:20min
This Japanese Mushroom Stir-Fry recipe is quick and easy to prepare. Ready to serve in 25 minutes.
Updated at: Thu, 18 Jan 2024 22:03:40 GMT
Nutrition balance score
Unbalanced
Glycemic Index
28
Low
Glycemic Load
5
Low
Nutrition per serving
Calories128.5 kcal (6%)
Total Fat4.6 g (7%)
Carbs18.3 g (7%)
Sugars7.2 g (8%)
Protein6.3 g (13%)
Sodium1914.6 mg (96%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespoonsesame oil
0.5 inchfresh ginger
grated
2cloves garlic
minced
12 ouncesmixed mushrooms
shiitake, enoki, oyster, etc, sliced
1red bell pepper
thinly sliced
1green bell pepper
thinly sliced
½ cupsoy sauce
¼ cupmirin
1 tablespooncornstarch
1 tablespoontoasted sesame seeds
Green onions
thinly sliced, optional
Instructions
Step 1
Heat sesame oil in a large wok or skillet over medium-high heat. Add ginger and garlic, cook until fragrant, about 30 seconds.
Step 2
Stir in mushrooms and bell peppers. Cook, stirring frequently, until softened, about 5 minutes.
Step 3
In a small bowl, whisk together soy sauce, mirin, and Sriracha. Add to the pan with the vegetables.
Step 4
In a separate small bowl, mix cornstarch with 1 tablespoon of water to make a slurry. Stir into the pan with the sauce and vegetables.
Step 5
Bring to a simmer and cook until slightly thickened, about 1 minute.
Step 6
Transfer to a serving dish and top with toasted sesame seeds and green onions (optional). Serve over rice or noodles.
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