I was so excited to see some beautiful shitake mushrooms in this week’s local box. I started thinking of ways to prepare these little treasures, and a nice vegetable stir-fry jumped to the top of the list.
Stir-frys are great and so incredibly versatile. They sort of like chilis in that you almost can’t mess them up. I prefer sesame oil and a good base of onions, garlic, and fresh ginger, but really as long as you have some oil, some veggies, and seasoning to your taste, you’ve got a stir fry in the making.
As with salads, I don’t list quantities with my stir-fry recipes, because its really about who you’re making it for and what your preference is for proportion of ingredients. I could have made this stir-fry half mushrooms, but I was reluctant to use so many in one shot.
Sesame Stir-fry with Shitake Mushrooms
Sesame oil (3 Tablespoons for stirfy for two)
butter (a dollop)
(any other veggies you like that cook quickly)
Cooked basmati rice
1.Dice the onion, garlic, and ginger together in your food processor or dice fine by hand.
2. Julienne or slice thin (I like to use a mandolin) your carrots, celery, water chesnuts, and any other veggies you want to add. Gently slice your mushrooms into thirds (any thinner and you’ll fall apart and you won’t be able to appreciate their delicious flavor and texture).
3. In a wok or appropriately-sized saucepan, heat your sesame oil with a dash of butter (the butter helps keep the burning point of the oil down and adds to the flavor)
4. Add your onion, garlic, and ginger mix to the oil once it’s hot and saute until onions become translucent.
5. Add the rest of the veggies, add soy sauce to taste (about 2Tblsp for two servings), and cook on medium-high, stirring constantly, until the veggies are tender but not over-cooked.
6. When the veggies are tender, either mix in your rice before plating or serve alongside on the plate.
I love to eat this with some yummy vegetable spring rolls and duck sauce. Enjoy!
-Nicole Marsh-Mueller loves to cook locally and seasonally for her family and blogs at The Armchair Housewife
photo credit: Nicole Marsh-Mueller