Fifteen Minute Mushroom Stir Fry
Fifteen Minute Mushroom Stir Fry
Ingredients
For the Stir Fry
- 6 button mushrooms, sliced to medium thickness
- 1 tomato, medium, deseeded and julienned
- 1 lettuce, leaves removed from stem
- 1 tablespoon oil
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 1 teaspoon spring onion, chopped
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon aromat powder
- 1/2 teaspoon chili paste
- 1/2 teaspoon vinegar
- 1/4 teaspoon sesame oil
- cornflour slurry, as needed, for thickening
- spring onions, cut into matchsticks, for finishing
For Serving and Garnish
- steamed rice, for serving
- spring onions, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Slice the 6 button mushrooms into medium thickness. Deseed and julienne the medium tomato. Remove the leaves from the stem of the lettuce.
⏱️ 4 min
- 2
Heat 1 tablespoon of oil in a wok over medium-high heat.
⏱️ 1 min
- 3
Add 1 teaspoon of chopped ginger, 1 teaspoon of chopped garlic, and 1 teaspoon of chopped spring onion to the hot oil. Add the sliced mushrooms and sauté for 2-3 minutes until slightly softened.
⏱️ 3 min
- 4
Pour in 1 cup of water. Season with 1/2 teaspoon of salt, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of aromat powder, 1/2 teaspoon of chili paste, 1/2 teaspoon of vinegar, and 1/4 teaspoon of sesame oil. Stir well to combine.
⏱️ 2 min
- 5
Thicken the sauce with cornflour slurry as desired, stirring constantly until the desired consistency is reached.
⏱️ 1 min
- 6
Add the spring onions cut into matchsticks, julienned tomatoes, and lettuce leaves to the wok. Mix well and cook just until the lettuce is slightly wilted, about 1 minute.
⏱️ 2 min
- 7
Serve the hot mushroom stir fry immediately over steamed rice and garnish with chopped spring onions.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fifteen Minute Mushroom Stir Fry
For the Stir Fry
- 6 button mushrooms, sliced to medium thickness
- 1 tomato, medium, deseeded and julienned
- 1 lettuce, leaves removed from stem
- 1 tablespoon oil
- 1 teaspoon ginger, chopped
- 1 teaspoon garlic, chopped
- 1 teaspoon spring onion, chopped
- 1 cup water
- 1/2 teaspoon salt
- 1/2 teaspoon granulated sugar
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon aromat powder
- 1/2 teaspoon chili paste
- 1/2 teaspoon vinegar
- 1/4 teaspoon sesame oil
- cornflour slurry, as needed, for thickening
- spring onions, cut into matchsticks, for finishing
For Serving and Garnish
- steamed rice, for serving
- spring onions, chopped, for garnish
Instructions
- 1
Prepare the vegetables: Slice the 6 button mushrooms into medium thickness. Deseed and julienne the medium tomato. Remove the leaves from the stem of the lettuce.
⏱️ 4 min - 2
Heat 1 tablespoon of oil in a wok over medium-high heat.
⏱️ 1 min - 3
Add 1 teaspoon of chopped ginger, 1 teaspoon of chopped garlic, and 1 teaspoon of chopped spring onion to the hot oil. Add the sliced mushrooms and sauté for 2-3 minutes until slightly softened.
⏱️ 3 min - 4
Pour in 1 cup of water. Season with 1/2 teaspoon of salt, 1/2 teaspoon of granulated sugar, 1/2 teaspoon of black pepper powder, 1/2 teaspoon of aromat powder, 1/2 teaspoon of chili paste, 1/2 teaspoon of vinegar, and 1/4 teaspoon of sesame oil. Stir well to combine.
⏱️ 2 min - 5
Thicken the sauce with cornflour slurry as desired, stirring constantly until the desired consistency is reached.
⏱️ 1 min - 6
Add the spring onions cut into matchsticks, julienned tomatoes, and lettuce leaves to the wok. Mix well and cook just until the lettuce is slightly wilted, about 1 minute.
⏱️ 2 min - 7
Serve the hot mushroom stir fry immediately over steamed rice and garnish with chopped spring onions.
⏱️ 2 min